Boiled Ham
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 26. The excerpt below is the record exactly as published.
BOILED HAM— Mrs. B. M. Sims. Scrub the ham thoroughly with a brush and coild weak borax water; put in cold water and soak over night; put on to boil in a large kettle- •60 MEATS as the ham must be covered with water. Let come to the boil very ••slowly, remove the scum which rises. "' 'When it begins to boil, add 12 "Whole cloves, 12 peppercorns, 12 allspice berries, 2 blades of mace, 2 bay leaves, the outsidte stalks of 1 bunch of celery, a qt. of cider or a cup of vinegar, boil gently allowing 1 25 mini, to the lb.
Cook this with the app: pantry check, scaling, and the assistant.