Ham
From A textbook of domestic science for high schools, 1913
If cooked too long, ham will become hard and dry.
Presented as published in 1913. 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
204Calories
10 gProtein
23 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories204 kcal
Protein9.7 g
Carbohydrates23 g
Sugars12 g
Total Fat8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium387 mg
Calcium303 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus263 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline43 mg
Water216 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 41. The excerpt below is the record exactly as published.
2 tb. flour to the fat in the pan and gradually stirring in 1 c. milk
Cook this with the app: pantry check, scaling, and the assistant.