gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ham Salad
From Original White House Cookbook, 1887
Serves 4
Very fine when prepared.
Presented as published in 1887. 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
38Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein2.6 g
Carbohydrates5.4 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.6 mg
Sodium94 mg
Potassium259 mg
Calcium26 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0.2 mcg
Choline5.5 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 108. The excerpt below is the record exactly as published.
HAM SALAD. Take cold boiled ham, fat and lean together, chop it until it is thor- oughly mixed and the pieces are about the size of peas ; then add to this an equal quantity of celery cut fine; if celery is out of season, lettuce may be substituted
Cook this with the app: pantry check, scaling, and the assistant.