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Spiced Gammon of Bacon
From Soyer's standard cookery, 1912
Serves 10
Vegetables should be blanched before adding to the pot.
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
857Calories
30 gProtein
34 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories857 kcal
Protein30 g
Carbohydrates34 g
Fiber13 g
Sugars3.1 g
Total Fat70 g
Saturated Fat24 g
Monounsaturated Fat29 g
Polyunsaturated Fat11 g
Omega-30.5 g
Cholesterol120 mg
Sodium1391 mg
Potassium1069 mg
Calcium229 mg
Iron5.5 mg
Magnesium110 mg
Phosphorus390 mg
Zinc2.7 mg
Copper0.8 mg
Manganese5.9 mg
Vitamin D0.7 mcg
Vitamin C6.3 mg
Vitamin A83 mcg
Vitamin E1.3 mg
Vitamin K75 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.9 mg
Folate24 mcg
Choline94 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 260. The excerpt below is the record exactly as published.
Spiced Gammon of Bacon. Get about four pounds of gammon of bacon (it is not nec- essary that the bacon should be gammon, provided it is lean), and boil it with two onions stuck with three cloves each, one carrot, one turnip, a blade of mace, eighteen peppers, and a teaspoonful of mixed herbs
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