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Boiled Ham, plain
From The table, 1889
Serves 6
Presented as published in 1889. 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 (34 nutrients)
Calories4.8 kcal
Protein0.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.8 mg
Sodium55 mg
Potassium11 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus9.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 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
Folate0.2 mcg
Choline2.7 mg
Caffeine0 mg
Water7.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 198. The excerpt below is the record exactly as published.
Boiled Ham, plain. — Select a nice, small, lean ham of about seven pounds, and steep it in cold water during a whole night
Cook this with the app: pantry check, scaling, and the assistant.