Mustard for Boiled Ham

Name: Mustard for Boiled Ham
Ingredients: One-half cup dry mustard; one-fourth cup vinegar; two and one-half teaspoons sugar; one-half teaspoon salt; Three tablespoons of olive oil (optional)

From Natchez recipes, 1900

This mixture is hot but wonderful on boiled ham.

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

424Calories

19 gProtein

31 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories424 kcal

Protein19 g

Carbohydrates31 g

Fiber8.9 g

Sugars15 g

Total Fat27 g

Saturated Fat7.7 g

Monounsaturated Fat45 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol0 mg

Sodium1177 mg

Potassium543 mg

Calcium200 mg

Iron6.8 mg

Magnesium272 mg

Phosphorus610 mg

Zinc4.5 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C5.2 mg

Vitamin A1.5 mcg

Vitamin E3.7 mg

Vitamin K4 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate119 mcg

Choline90 mg

Caffeine0 mg

Water61 g

As published

This recipe was extracted from Natchez recipes (1900), page 24. The excerpt below is the record exactly as published.

MUSTARD FOR BOILED HAM (An Old Recipe) One-half cup dry mustard, one-fourth cup vinegar, two and one-half tea- spoons sugar, one-half teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.