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Boiled Ham
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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
Nutrition per serving
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.6 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.6 mg
Sodium48 mg
Potassium12 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Choline2.6 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 30. The excerpt below is the record exactly as published.
Boiled Ham. If the ham is quite salt and has been cured some time, it will require soak- ing from ten to twenty-four hours, during which the water should be Ham. changed several times. After the ham has been soaked sufficiently, scrape and clean thoroughly, cutting away any part that may be rusty or discolored. Put the ham in any vessel suitable for boiling it and cover plentifully with water
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