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Boiled Old Ham
From The Henderson cook book, 1914
Serves 10
Presented as published in 1914. 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
671Calories
81 gProtein
36 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein81 g
Carbohydrates36 g
Fiber0 g
Sugars35 g
Total Fat21 g
Saturated Fat7 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.4 g
Cholesterol189 mg
Sodium5531 mg
Potassium1844 mg
Calcium102 mg
Iron4.6 mg
Magnesium146 mg
Phosphorus853 mg
Zinc7.5 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B62.1 mg
Vitamin B123.2 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate15 mcg
Choline312 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 13. The excerpt below is the record exactly as published.
BOILED OLD HAM. Select a well-cured old ham, weighing about 8 pounds ; soak all night in water. Put it into the iboiler with enough water to cover well and add % cup of molasses and y% cup of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.