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Roast Ham, Stuffed
From Miss Parloa's kitchen companion, 1887
Serves 7
Serve hot or cold, especially nice with champagne or currant jelly sauce.
Presented as published in 1887. 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
594Calories
21 gProtein
115 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein21 g
Carbohydrates115 g
Fiber0.2 g
Sugars3.4 g
Total Fat5.9 g
Saturated Fat1.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol63 mg
Sodium1119 mg
Potassium347 mg
Calcium129 mg
Iron8.4 mg
Magnesium52 mg
Phosphorus263 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.9 mg
Folate236 mcg
Choline58 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 150. The excerpt below is the record exactly as published.
Roast Ham, Stuffed. Wash a large ham, and soak it for forty-eight hours in water enough to cover it. In the morning place it on a tin sheet in a large dripping-pan. Cover the entire ham with a dough made of two quarts of flour and a generous pint and a half of water, and bake slowly for five hours. Make a dressing by soaking a quart of pieces of stale bread in a generous pint of milk, seasoning it with salt and pepper, and mixing it thoroughly with two eggs
Cook this with the app: pantry check, scaling, and the assistant.