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Ham Boiled in Cider
From The home cook book, 1905
Serves 10
Use a porcelain kettle to avoid metal contamination.
Presented as published in 1905. 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
4Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.2 kcal
Protein0.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.3 mg
Sodium38 mg
Potassium11 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline2.1 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 67. The excerpt below is the record exactly as published.
HAM BOILED IN CIDER Wash a ham thoroughly clean. Soak overnight in clear, cold water. Next morning bring to boil a kettle of cider. Be sure you use a porcelain-lined kettle, so that the cider will not be affected by the metal. Do not poison the ham by using tin. In the boiling cider lay the freshened ham and boil it slowly from five to eight hours, according to the size and needs of the ham. Set to cool in the liquid in which it boils. If you wish a spice taste to the ham, while it is boil- ing throw in the cider a little cinnamon
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