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Casserole of Ham II
From Boston Cooking-School cook book, 1896
Serves 4
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
73Calories
5 gProtein
13 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein4.9 g
Carbohydrates13 g
Fiber2.3 g
Sugars6 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.9 mg
Sodium296 mg
Potassium427 mg
Calcium36 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus85 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline19 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
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 II 1 slice ham, 1 inch thick 11% cups Brown Stock (p. 144) or 3 large onions, sliced thin Canned tomatoes (highly seasoned)
Cook this with the app: pantry check, scaling, and the assistant.