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Ham, Roast
From Harper's cook book encyclopædia, 1902
Serves 8
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
42Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein2.2 g
Carbohydrates7.4 g
Fiber2.3 g
Sugars2.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.6 mg
Sodium75 mg
Potassium273 mg
Calcium62 mg
Iron2.2 mg
Magnesium24 mg
Phosphorus40 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A189 mcg
Vitamin E0.4 mg
Vitamin K495 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate55 mcg
Choline9.9 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 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, Roast. — Scrape, soak, and wipe the ham. Put it into a dish ; pour a bottle of Madeira wine over it ; cut a carrot and two onions in slices ; put these over it also, with two bay- leaves, two cloves, and six stalks of parsley
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