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Stuffed Ham
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
567Calories
28 gProtein
86 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein28 g
Carbohydrates86 g
Fiber8.7 g
Sugars7 g
Total Fat23 g
Saturated Fat3.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol230 mg
Sodium8336 mg
Potassium557 mg
Calcium369 mg
Iron8.9 mg
Magnesium89 mg
Phosphorus359 mg
Zinc3.1 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D1.2 mcg
Vitamin C7.3 mg
Vitamin A109 mcg
Vitamin E0.8 mg
Vitamin K81 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.8 mg
Folate147 mcg
Choline185 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 7. The excerpt below is the record exactly as published.
STUFFED HAM. Boil a Ham very slowly, and, when done, skim and trim it. Make a dressing of bread crumbs, salt, pepper celery, parsley and summer savory, butter, and egg. Take a large sharp knife, and cut into the bone, and, as you take the knife out, put in as much dressing as is possible. Have a paste of flour and water
Cook this with the app: pantry check, scaling, and the assistant.