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Potted Ham
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
549Calories
54 gProtein
23 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein54 g
Carbohydrates23 g
Fiber2.7 g
Sugars16 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol188 mg
Sodium4954 mg
Potassium1136 mg
Calcium74 mg
Iron3.9 mg
Magnesium84 mg
Phosphorus884 mg
Zinc6.2 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D2.3 mcg
Vitamin C0.3 mg
Vitamin A52 mcg
Vitamin E0.6 mg
Vitamin K14 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate19 mcg
Choline246 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 38. The excerpt below is the record exactly as published.
2% lbs. of lean ham, 34 tb. of fat, 1 teaspooni{ul of pounded mace, a saltspoonful of pounded allspice, i4 nutmeg, clarified butter, pepper
Cook this with the app: pantry check, scaling, and the assistant.