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Potted Ham
From A year's cookery, 1880
Serves 1
The ham will keep for months.
Presented as published in 1880. 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
599Calories
66 gProtein
29 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein66 g
Carbohydrates29 g
Fiber4.7 g
Sugars21 g
Total Fat26 g
Saturated Fat8.6 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol195 mg
Sodium5947 mg
Potassium1489 mg
Calcium66 mg
Iron4.7 mg
Magnesium108 mg
Phosphorus1089 mg
Zinc7.7 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D2.7 mcg
Vitamin C9.7 mg
Vitamin A319 mcg
Vitamin E4.4 mg
Vitamin K10 mcg
Vitamin B61.6 mg
Vitamin B121.5 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate36 mcg
Choline301 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 124. The excerpt below is the record exactly as published.
Potted Ham of what is left. Cut off all the meat and weigh it, and for every pound of lean take a quarter of a pound of fat. Mince it finely, or, if practicable, pass it through a sausage machine, and put half a salt-spoonful of cayenne, a quarter of a nutmeg grated, and a pinch of pounded mace
Cook this with the app: pantry check, scaling, and the assistant.