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Broiled Ham

Name: Broiled Ham
Yield: 1 servings
Ingredients: Cut your ham into thin slices; If the ham is very salt lay it in cold water for one hour before cooking

From Original White House Cookbook, 1887

Serves 1

Cold boiled ham is nice for broiling.

Presented as published in 1887. 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

44Calories

7 gProtein

0 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories44 kcal

Protein6.7 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat1.7 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.2 g

Cholesterol16 mg

Sodium457 mg

Potassium111 mg

Calcium2.9 mg

Iron0.2 mg

Magnesium5.7 mg

Phosphorus70 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate1.2 mcg

Choline25 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 95. The excerpt below is the record exactly as published.

BROILED HAM. Cut your ham into thin slices, which should be a little less than one quarter of an inch thick. Trim very closely the skin from the uppejr side of each slice, and also trim off the outer edge where the smoke has hard- ened the meat. If the >ham is very salt lay it in cold water for one hour before cookin

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