Ham, Boiled
From English and French cookery, 1890
Good for making mulligatawny.
Presented as published in 1890. 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
84Calories
3 gProtein
16 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein2.7 g
Carbohydrates16 g
Fiber3.3 g
Sugars6.4 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium16 mg
Potassium303 mg
Calcium141 mg
Iron3 mg
Magnesium41 mg
Phosphorus76 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline11 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 47. The excerpt below is the record exactly as published.
Ham, Boiled. — Before boiling, soak for 4 or 5 hours in cold water. When it goes on the fire, put in the saucepan with it a handful of parsley, a dessertspoonful of celery salt, a small bunch of herbs, and an onion of about the size of a peach. Allow 20 minutes for each J pound. After the ham
Cook this with the app: pantry check, scaling, and the assistant.