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Ham Loaf
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
745Calories
72 gProtein
51 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein72 g
Carbohydrates51 g
Fiber1.2 g
Sugars20 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol208 mg
Sodium1742 mg
Potassium1327 mg
Calcium150 mg
Iron4.4 mg
Magnesium94 mg
Phosphorus943 mg
Zinc7.1 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D2.8 mcg
Vitamin C0.2 mg
Vitamin A48 mcg
Vitamin E0.9 mg
Vitamin K1.4 mcg
Vitamin B61.9 mg
Vitamin B122.2 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1 mg
Niacin (B3)22 mg
Folate57 mcg
Choline226 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 130. The excerpt below is the record exactly as published.
HAM LOAF 1 pound smoked ham 2 eggs, well beaten 114 pounds fresh pork 1 cup milk 1 teaspoon pepper 1 cup cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.