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Casserole of Ham
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
761Calories
15 gProtein
156 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein15 g
Carbohydrates156 g
Fiber3.1 g
Sugars117 g
Total Fat5.1 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol16 mg
Sodium1785 mg
Potassium466 mg
Calcium213 mg
Iron4.1 mg
Magnesium49 mg
Phosphorus190 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C4.4 mg
Vitamin A7.3 mcg
Vitamin E0.3 mg
Vitamin K29 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.5 mg
Folate75 mcg
Choline39 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 65. The excerpt below is the record exactly as published.
Casserole of Ham Place a slice of ham cut an inch thick in a casserole or a pan. Spread on top a paste made by mixing % cupful of brown sugar, 1/^ cupful of fine bread crumbs, i/2 teaspoonful of mus- tard and l^ cupful of water together. Pour over this % cupful of apple cider
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