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Ham cooked in Cider
From The encyclopaedia of practical cookery, 1892
Serves 2
Serve hot or cold with a cider sauce.
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
487Calories
3 gProtein
110 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories487 kcal
Protein2.9 g
Carbohydrates110 g
Fiber0 g
Sugars108 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol6.5 mg
Sodium237 mg
Potassium367 mg
Calcium112 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.6 mcg
Choline13 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 46. The excerpt below is the record exactly as published.
am cooked in Cider. — Soak a Ham over night in sufficient cold water to entirely cover it ; the next morning trim it neatly and put it in a saucepan over the fire with enough cold water to cover. Add 1 pint of cider and 1 teacupful of I rown suga
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