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Broiled Ham
From The economical cook book, 1905
Serves 1
Ham that is cooked too much becomes tough and dry; it should be juicy and tender.
Presented as published in 1905. 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
Sodium465 mg
Potassium111 mg
Calcium9.2 mg
Iron0.2 mg
Magnesium7.8 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
Water257 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 25. The excerpt below is the record exactly as published.
Broiled Ham. Out slices half an inch thick, pare off the skin, trim off all the brown fet from the underside of the slices, ky them on a gridiron over a bright fire ; when the fat is slightly brown turn over and cook the other side, a very few minutes will suffice ; ham that is cooked too much becomes tough and dry^ it should be juicy and tender ; ham that is old and very salt should be stewed a few mmutcs before wther broiling or frying ; lay the MEATS. 55 fllioes on tiie bottom of a fiying-pan, coyer with oold water
Cook this with the app: pantry check, scaling, and the assistant.