vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ham, Sugar Baked
From San Rafael cook book, 1906, 1906
Serves 10
Slice very thin for serving.
Presented as published in 1906. 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
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein0 g
Carbohydrates11 g
Fiber0 g
Sugars11 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.2 mg
Potassium15 mg
Calcium9.2 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.
HAM, SUGAR BAKED— Miss Parsons, Kentfield. Put the ham to soak in cold water the morning of the day before- cooking. Put it over the fire next day, and boil 6 or 7 hrs., until soft, or until a fork can be turned partly around in the rind. Strip off the rind, which can be done readily if the ham is done enough. Rub over the surface % cup of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.