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Potted Ham
From Modern cookery, in all its branches, 1884
Serves 1
Best made with freshly cured ham.
Presented as published in 1884. 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
285Calories
38 gProtein
1 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories285 kcal
Protein38 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1 g
Cholesterol153 mg
Sodium459 mg
Potassium610 mg
Calcium27 mg
Iron1.6 mg
Magnesium45 mg
Phosphorus404 mg
Zinc5.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B122.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate23 mcg
Choline17 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 280. The excerpt below is the record exactly as published.
POTTED HAM. (An excellent Receipt.') To be eaten in perfection this should be made with a freshly cured ham, which, after having been soaked for twelve hours, should be wiped dry, nicely trimmed, closely wrapped in coarse paste, and baked very tender. When it comes from the oven, remove the crust and rind, and when the ham is perfectly cold, take for each pound of the lean, which should be weighed after every morsel of skin and fibre has been carefully removed, six ounces of cold roast veal
Cook this with the app: pantry check, scaling, and the assistant.