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Ham Salad
From Harper's cook book encyclopædia, 1902
Serves 3
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
799Calories
37 gProtein
4 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories799 kcal
Protein37 g
Carbohydrates3.6 g
Fiber0 g
Sugars0.6 g
Total Fat69 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat35 g
Omega-33.9 g
Cholesterol181 mg
Sodium2027 mg
Potassium820 mg
Calcium61 mg
Iron2.4 mg
Magnesium42 mg
Phosphorus461 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E3 mg
Vitamin K120 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate16 mcg
Choline206 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 371. The excerpt below is the record exactly as published.
Ham Salad. — Take i lb. of lean, cold boiled ham, and cut fine. Chop half as much celery and mix with the ham ; put in a salad-bowl, pour over half a pint of mayonnaise and gar- nish with rings of hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.