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Ham to Boil
From The household gas cookery book, 1900
Serves 8
Sprinkle with breadcrumbs and garnish with parsley.
Presented as published in 1900. 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
15Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.9 g
Carbohydrates2.4 g
Fiber1.1 g
Sugars0.4 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.6 mg
Sodium60 mg
Potassium61 mg
Calcium19 mg
Iron0.4 mg
Magnesium8 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.3 mcg
Choline4.2 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 124. The excerpt below is the record exactly as published.
Ham to Boil. Irrespective of weight, a ham must be soaked in cold water for at least twelve hours, and if large, from twelve to twenty-four hours, and the water should be changed occasionally ; it should also be scrubbed, and the rusty parts scraped. The skin must not be cut. Put it into a large saucepan, with plenty of cold water to well cover the ham, and into a muslin bag place some sweet herbs, allspice, peppercorns, four or five cloves, two blades of mace, three or four shallots, one carrot, and one bay leaf
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