Ham Cooked in Cider
From Mother Hubbard's cupboard, 1887
If the cider is very sweet, use less sugar.
Presented as published in 1887. 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
985Calories
0 gProtein
233 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories985 kcal
Protein0.3 g
Carbohydrates233 g
Fiber0 g
Sugars228 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium86 mg
Potassium642 mg
Calcium216 mg
Iron2.5 mg
Magnesium44 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 3. The excerpt below is the record exactly as published.
HAM COOKED IN CIDER. Put a pint of cider and a cup of brown sugar into enough water to cover the ham ; boil three hours, or until the skin will peel off easily. Remove the skin, cover the ham with a crust of sugar
Cook this with the app: pantry check, scaling, and the assistant.