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Smoked Ham Boiled, Breaded with Rye Bread Crumbs
From The art of German cooking and baking, 1922
Serves 11
Presented as published in 1922. 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
650Calories
93 gProtein
8 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein93 g
Carbohydrates8.1 g
Fiber0.5 g
Sugars1 g
Total Fat24 g
Saturated Fat8.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat3 g
Cholesterol215 mg
Sodium6497 mg
Potassium1556 mg
Calcium49 mg
Iron3.9 mg
Magnesium79 mg
Phosphorus976 mg
Zinc8.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C0.3 mg
Vitamin A1.1 mcg
Vitamin E0.9 mg
Vitamin K5 mcg
Vitamin B62.2 mg
Vitamin B123.6 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)1 mg
Niacin (B3)22 mg
Folate29 mcg
Choline351 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 36. The excerpt below is the record exactly as published.
SMOKED HAM BOILED, BREADED WITH RYE BREAD CRUMBS. Quantity for 15 — 20 Persons. 10 lbs. of ham Rye bread crumbs Sufficient water 1 tsp. of brown sugar Cloves for larding
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