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Stewed Ham
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
69Calories
4 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein4 g
Carbohydrates1.3 g
Fiber0.4 g
Sugars0.1 g
Total Fat5.4 g
Saturated Fat2.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Cholesterol21 mg
Sodium238 mg
Potassium137 mg
Calcium26 mg
Iron0.9 mg
Magnesium9.7 mg
Phosphorus49 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C17 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K205 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate20 mcg
Choline14 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 25. The excerpt below is the record exactly as published.
Stewed HaaL Out a thin slice of ham, divide it in narrow strips two inches long by cutting the slice in half lengthwise, and then across again into strips ; pour boiling water on it, let it stand until cold, repeat this again, then drain off the water, put the ham into a frying-pan, stir it about until warm, add a bunch of chopped parsley^ and a coffeecup of cream
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