Garnish for Baked Ham
From Quaker recipes, 1954
Presented as published in 1954. 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
543Calories
12 gProtein
122 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein12 g
Carbohydrates122 g
Fiber28 g
Sugars6.7 g
Total Fat11 g
Saturated Fat2.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.3 g
Omega-30.4 g
Cholesterol0 mg
Sodium2659 mg
Potassium888 mg
Calcium716 mg
Iron39 mg
Magnesium200 mg
Phosphorus147 mg
Zinc2.3 mg
Copper0.3 mg
Manganese36 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A4.8 mcg
Vitamin E5.3 mg
Vitamin K86 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.1 mg
Folate177 mcg
Choline39 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 39. The excerpt below is the record exactly as published.
GARNISH FOR BAKED HAM 1 package lemon Jello 12 whole cloves 1 pint boiling water 14 cup prepared horse radish 44 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.