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Ham, Burgundy, Mode of Preparing

Name: Ham, Burgundy, Mode of Preparing
Yield: 1 servings
Ingredients: ham; a pint of good stock; three ounces of sugar; a bottle of wine (Madeira is the kind generally preferred)

From Cassell's dictionary of cookery, 1892

Serves 1

Time: 20 minutes to boil per pound; about half an hour to bake.

Presented as published in 1892. 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

573Calories

18 gProtein

104 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories573 kcal

Protein18 g

Carbohydrates104 g

Fiber0 g

Sugars93 g

Total Fat7.4 g

Saturated Fat2 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat1.2 g

Cholesterol27 mg

Sodium1060 mg

Potassium614 mg

Calcium19 mg

Iron1.3 mg

Magnesium26 mg

Phosphorus188 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0.9 mg

Vitamin A4.7 mcg

Vitamin E0.2 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.8 mg

Folate25 mcg

Choline65 mg

Caffeine0 mg

Water471 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 679. The excerpt below is the record exactly as published.

am, Burgundy, Mode of Pre- paring.— Soak and boil a ham as usual, but a trifle under the time generally allowed. Take it up, drain it, take off the skin, and trim it neatly. Put it into a deep baking-dish, the fat side uppermost, and pour over it some boiling sauce, made of a pint of good stock, three ounces of sugar, and a bottle of wine (Madeira is the kind generally preferred)

Cook this with the app: pantry check, scaling, and the assistant.