Broiled Ham
From The home science cook book, 1902
Presented as published in 1902. 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
Sodium456 mg
Potassium111 mg
Calcium2.1 mg
Iron0.2 mg
Magnesium5.4 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
Water20 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 60. The excerpt below is the record exactly as published.
Broiled Ham. Ham is better broiled than fried. Cut thin and soak it an hour in lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.