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Roast Ham (Stuffed)
From The Cook County cook book, 1912
Serves 1
Recipe contributed by Mrs. Chas. E. Bartley.
Presented as published in 1912. 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
378Calories
24 gProtein
41 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein24 g
Carbohydrates41 g
Fiber0 g
Sugars1.6 g
Total Fat12 g
Saturated Fat4.1 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol388 mg
Sodium534 mg
Potassium337 mg
Calcium99 mg
Iron4.8 mg
Magnesium33 mg
Phosphorus335 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A168 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.8 mg
Folate128 mcg
Choline320 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 233. The excerpt below is the record exactly as published.
ROAST HAM (STUFFED).— Wash and soak a large ham 48 hrs. in sufficient water to cover it. On the morning of the day it is wanted place on a tin sheet or in a baking-pan and entirely cover it with a dough made of 2 qts. of flour and Ij/^ pts. of water. Bake slowly 5 hrs, Eor the stuffing, soak 1 qt. of stale bread in 1 full pt. of milk, season with salt and pepper, and mix with 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.