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Ham, Pickled
From Cassell's dictionary of cookery, 1892
Serves 2
Cost approximately 1s. per pound.
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
519Calories
3 gProtein
113 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein2.8 g
Carbohydrates113 g
Fiber0 g
Sugars113 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol6.5 mg
Sodium88195 mg
Potassium74 mg
Calcium78 mg
Iron1 mg
Magnesium8.4 mg
Phosphorus43 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 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)0.7 mg
Folate0.5 mcg
Choline11 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 683. The excerpt below is the record exactly as published.
Ham, Pickled. — As soon as the pig is cut up, rub the ham well with common salt, and let it remain for a day or two. For a ham weighing twelve or fourteen pounds, prepare a pickle consisting of a poimd of salt, half a pound of sugar, an ounce of saltpetre, and a pint and a half of vinegar
Cook this with the app: pantry check, scaling, and the assistant.