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Corned Ham Boiled with Chicken
From European and American cuisine, 1914
Serves 6
Onions can be omitted if desired.
Presented as published in 1914. 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
200Calories
8 gProtein
31 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein8 g
Carbohydrates31 g
Fiber0.6 g
Sugars0.2 g
Total Fat6.4 g
Saturated Fat1.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Cholesterol26 mg
Sodium422 mg
Potassium103 mg
Calcium15 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus86 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0.6 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate90 mcg
Choline19 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 235. The excerpt below is the record exactly as published.
Corned Ham boiled with Chicken.— Procure a nice plump chicken 3Yt pounds in weight and a small corned ham of 6 pounds. Wash and place the ham in a kettle over the fire ; cover with cold water. Clean, wash, and dry the chicken, season inside with 1 teaspoonful salt and a little pepper. Place Ys pound well- washed rice in a saucepan ; cover with cold water, boil 10 minutes ; drain and rinse off with fresh cold water. Place a saucepan with 1 tablespoonful butter and 2 tablespoonfuls fine-chopped onions
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