Ham, Spinach and Lamb Chops
From Standard Paper-Bag Cookery, 1912
This meal cooks without supervision.
Presented as published in 1912. 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
1399Calories
77 gProtein
158 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories1399 kcal
Protein77 g
Carbohydrates158 g
Fiber19 g
Sugars7.4 g
Total Fat51 g
Saturated Fat22 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.5 g
Cholesterol221 mg
Sodium1094 mg
Potassium4540 mg
Calcium148 mg
Iron12 mg
Magnesium264 mg
Phosphorus1012 mg
Zinc11 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D0.6 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K27 mcg
Vitamin B63.2 mg
Vitamin B124.9 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)27 mg
Folate175 mcg
Choline337 mg
Caffeine0 mg
Water859 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 31. The excerpt below is the record exactly as published.
Ham, Spinach and Lamb Chops. — Place two or more slices of ham in a wood cookery dish. Spread over it the contents of a small can of spinach and on top of the spinach place Frenched lamb chops. Put in greased paper bag, and surround by six potatoes pre- pared for bakin
Cook this with the app: pantry check, scaling, and the assistant.