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Milk Baked Ham
From Mary Jane's cook book, 1916
Serves 1
A. M., Bridgewater.
Presented as published in 1916. 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
250Calories
15 gProtein
24 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories250 kcal
Protein15 g
Carbohydrates24 g
Fiber0.2 g
Sugars24 g
Total Fat11 g
Saturated Fat5.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol47 mg
Sodium443 mg
Potassium490 mg
Calcium306 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus331 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate1.3 mcg
Choline70 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 92. The excerpt below is the record exactly as published.
MILK BAKED HAM. Raw ham, 1 thick slice. Mustard, 1 teaspoon. Sugar, 1 tablespoon. Milk, 1 cup.
Cook this with the app: pantry check, scaling, and the assistant.