Ham a l'Americaine
From French dishes for American tables, 1886
Presented as published in 1886. 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
4115Calories
506 gProtein
29 gCarbs
130 gFat
Full nutrition (33 nutrients)
Calories4115 kcal
Protein506 g
Carbohydrates29 g
Fiber0 g
Sugars0 g
Total Fat130 g
Saturated Fat44 g
Monounsaturated Fat59 g
Polyunsaturated Fat15 g
Cholesterol1179 mg
Sodium34473 mg
Potassium8414 mg
Calcium159 mg
Iron18 mg
Magnesium408 mg
Phosphorus5262 mg
Zinc46 mg
Copper1.8 mg
Manganese0.8 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B612 mg
Vitamin B1220 mcg
Thiamin (B1)21 mg
Riboflavin (B2)5.1 mg
Niacin (B3)119 mg
Folate91 mcg
Choline1921 mg
Caffeine0 mg
Water2362 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 43. The excerpt below is the record exactly as published.
Ham a l'Americaine. Take a ham of about five pounds, prepare as for glazed ham, put it in a pot with a quart of claret
Cook this with the app: pantry check, scaling, and the assistant.