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Ham Fingers

Name: Ham Fingers
Yield: 4 servings
Ingredients: Cut thin slices of lean, cold boiled ham; place four on a slice of bread; fold each one in a lettuce-leaf

From Harper's cook book encyclopædia, 1902

Serves 4

Presented as published in 1902. 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

120Calories

6 gProtein

20 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories120 kcal

Protein5.6 g

Carbohydrates20 g

Fiber0.7 g

Sugars1.6 g

Total Fat1.8 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol4.4 mg

Sodium240 mg

Potassium273 mg

Calcium85 mg

Iron1.2 mg

Magnesium19 mg

Phosphorus83 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K31 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate0.2 mcg

Choline6.5 mg

Caffeine0 mg

Water159 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 299. The excerpt below is the record exactly as published.

Ham Fingers. — Cut thin slices of lean, cold boiled ham ; cut each slice into strips half an inch wide, dip into a thick remolade sauce, place four on a slice of bread, cover with a top slice, cut into four fingers, length- wise, fold each one in a lettuce-leaf

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