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Boiled Roasted Fresh Ham a la Walde
From The Swedish, French, American cook book, 1918
Serves 6
A hearty dish suitable for dinner.
Presented as published in 1918. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.1 kcal
Protein0.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium63 mg
Potassium15 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus9.7 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
Folate0.2 mcg
Choline3.5 mg
Caffeine0 mg
Water2.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 246. The excerpt below is the record exactly as published.
Boiled Roasted Fresh Ham a la Walde Jambon frais, bouilli et rdti, a la Walde Wash the ham well, put in cold water sufficient to cover and let come to a boil; let simmer for three hours slowly — well covered. Remove the ham from the water and take the skin off. Stick a number of cloves in the ham, according to taste, and sprinkle with granulated sugar and fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.