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Potted Ham
From The new practical housekeeping, 1890
Serves 2
Keeps for months.
Presented as published in 1890. 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
560Calories
78 gProtein
9 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein78 g
Carbohydrates9.2 g
Fiber4.2 g
Sugars1.4 g
Total Fat23 g
Saturated Fat7.8 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.3 g
Cholesterol177 mg
Sodium5176 mg
Potassium1528 mg
Calcium50 mg
Iron3.9 mg
Magnesium87 mg
Phosphorus834 mg
Zinc7.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2.4 mcg
Vitamin C9.8 mg
Vitamin A261 mcg
Vitamin E4.4 mg
Vitamin K10 mcg
Vitamin B62.1 mg
Vitamin B123 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate30 mcg
Choline295 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 371. The excerpt below is the record exactly as published.
Potted Ham. — Take isi pound of lean to ever^ half pound fat ham (or better to every q^uarter pound fat) and mmce very fine, run through a sausage machme, or better, pound in a mortar ; aad to each pound and a half a small -teaspoon powdered mace, quarter of a good-sized nutmeg, grated coarse, and a saltspoon cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.