nut-freeegg-freesoy-freefish-freeshellfish-free
Ham Italian Style
From Delta Gamma cook book, 1922
Serves 3
Martha Dever Moulton (Lambda).
Presented as published in 1922. 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
552Calories
72 gProtein
13 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein72 g
Carbohydrates13 g
Fiber0.1 g
Sugars5.9 g
Total Fat29 g
Saturated Fat8.1 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol193 mg
Sodium4663 mg
Potassium1319 mg
Calcium179 mg
Iron3.5 mg
Magnesium72 mg
Phosphorus836 mg
Zinc6.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B123.3 mcg
Thiamin (B1)3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate27 mcg
Choline278 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 12. The excerpt below is the record exactly as published.
Ham Italian Style Have cut from the center of a ham at least two pounds. Cover one side of ham thick with brown sugar and place in a baker. Sprinkle well with ground cloves. Place on top thick slices of two onions, previously browned in two tablespoons butter. Add boiling water, not quite covering the ham. Cover the baker and cook very slowly, forty-five minutes to the pound. When ham is done the water should have boiled away. Add to drippings three tablespoons flour, mixing smooth. Stir in three-fourths pint milk.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.