gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Ham
From Miss Parloa's new cook book and marketing guide, 1880
Serves 12
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
556Calories
84 gProtein
0 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories556 kcal
Protein84 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat7.3 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat2.5 g
Cholesterol197 mg
Sodium5745 mg
Potassium1402 mg
Calcium26 mg
Iron3.1 mg
Magnesium68 mg
Phosphorus877 mg
Zinc7.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B62 mg
Vitamin B123.3 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate15 mcg
Choline320 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 59. The excerpt below is the record exactly as published.
Roast Ham. Prepare the ham as for boiling, and if it is of good size (say ten pounds), boil three hours. Remove the skin, and put the ham in a baking pan. Let it cook two hours in a moderate oven
Cook this with the app: pantry check, scaling, and the assistant.