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Ham (Potted)
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
679Calories
80 gProtein
26 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein80 g
Carbohydrates26 g
Fiber0.9 g
Sugars24 g
Total Fat29 g
Saturated Fat9.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol244 mg
Sodium7429 mg
Potassium1537 mg
Calcium55 mg
Iron4.7 mg
Magnesium104 mg
Phosphorus1306 mg
Zinc9.2 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D3.4 mcg
Vitamin C0.4 mg
Vitamin A74 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B121.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate26 mcg
Choline368 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 38. The excerpt below is the record exactly as published.
Ham (Potted)—Ingredients- 2% lbs. of lean ham, 34 tb. of fat, 1 teaspooni{ul of pounded mace, a saltspoonful of pounded allspice, i4 nutmeg, clarified butter, pepper
Cook this with the app: pantry check, scaling, and the assistant.