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Casserole of Ham I

Name: Casserole of Ham I
Yield: 1 servings
Ingredients: 1 slice ham, 2 inches thick; 2 cups milk; 11% cups potatoes, pared and thinly sliced

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

596Calories

30 gProtein

82 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories596 kcal

Protein30 g

Carbohydrates82 g

Fiber7.1 g

Sugars26 g

Total Fat18 g

Saturated Fat9.7 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol74 mg

Sodium661 mg

Potassium2275 mg

Calcium642 mg

Iron3 mg

Magnesium141 mg

Phosphorus754 mg

Zinc3.7 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D4.9 mcg

Vitamin C66 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K6.7 mcg

Vitamin B61.5 mg

Vitamin B122.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.7 mg

Folate52 mcg

Choline153 mg

Caffeine0 mg

Water717 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 128. The excerpt below is the record exactly as published.

CASSEROLE OF HAM I 1 slice ham, 2 inches thick 2 cups milk 11% cups potatoes, pared and thinly sliced

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