Broad Beans with Ham

Name: Broad Beans with Ham
Ingredients: a nice dish of young broad beans; an ounce of butter; black pepper; salt; a dust of sugar; slices of cooked ham

From Fifty dinners, 1895

Presented as published in 1895. 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

1077Calories

85 gProtein

175 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories1077 kcal

Protein85 g

Carbohydrates175 g

Fiber75 g

Sugars17 g

Total Fat30 g

Saturated Fat1.6 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat2.2 g

Cholesterol84 mg

Sodium333 mg

Potassium3310 mg

Calcium316 mg

Iron21 mg

Magnesium584 mg

Phosphorus1351 mg

Zinc10 mg

Copper2.5 mg

Manganese4.9 mg

Vitamin D0.2 mcg

Vitamin C4.2 mg

Vitamin A9 mcg

Vitamin E0.2 mg

Vitamin K27 mcg

Vitamin B61.2 mg

Vitamin B120.2 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)10 mg

Folate1273 mcg

Choline314 mg

Caffeine0 mg

Water58 g

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 76. The excerpt below is the record exactly as published.

a nice dish of young broad beans till the skins can be pinched off. This having been done turn them into a stewpan, season them with black \'r^”beans^ P^PP^r, salt, and a dust of sugar, and melt an ounce of butter among them, serve with slices of cooked ham

Cook this with the app: pantry check, scaling, and the assistant.