Hams to Boil
From The complete Indian housekeeper & cook, 1898
Hams can also be baked with half a bottle of wine.
Presented as published in 1898. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium11 mg
Calcium5.8 mg
Iron0.2 mg
Magnesium2.3 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water0.7 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 249. The excerpt below is the record exactly as published.
Hams to Boil.— An English bam is worth a little trouble in bdlin^Tpropedy. As usual, it is simply boiled, and nothing more If fresh, it is not necessary to soak a ham moie than one hour,' just to remove dirt, &c. Let it be well •ill over with vinegar and peiiper, then washed again. 1 ut one bottle country vinegar, half-bottle white onions, some thyme, peppercorns, mace
Cook this with the app: pantry check, scaling, and the assistant.