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Ham, Roast (with sherry)
From Harper's cook book encyclopædia, 1902
Serves 3
The ham can be served hot or cold.
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
661Calories
6 gProtein
124 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein6 g
Carbohydrates124 g
Fiber12 g
Sugars80 g
Total Fat2.7 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol3.6 mg
Sodium153 mg
Potassium767 mg
Calcium219 mg
Iron4.8 mg
Magnesium96 mg
Phosphorus109 mg
Zinc0.9 mg
Copper0.6 mg
Manganese8.5 mg
Vitamin D0.1 mcg
Vitamin C7.3 mg
Vitamin A22 mcg
Vitamin E1 mg
Vitamin K108 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate21 mcg
Choline15 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 300. The excerpt below is the record exactly as published.
Ham, Roast (with sherry). — Put a small, lean ham of 8 or 9 lbs. into cold water for six hours ; dry with a clean towel, put it into a saucepan, and cover with cold water. Season with one onion, four sprigs of parsley, four cloves, and four whole peppers. From the moment it starts boiling it requires two hours of cooking, but not fast. Remove from the sauce- pan, lift up the skin, and trim off the fat of the top to a half-inch thick- Ham Saute, with Dandelion PORK Ham, Virginia, To Cure ness. Put into a roasting-pan, and with Y\ lb. of granulated sugar put a thick coating and the balance in the pan. Pour into the pan one pint of sherry wine
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