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To Boil a Ham
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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
47Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein1.7 g
Carbohydrates10 g
Fiber3.6 g
Sugars2.5 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol1.6 mg
Sodium85 mg
Potassium204 mg
Calcium64 mg
Iron1 mg
Magnesium26 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A126 mcg
Vitamin E0.8 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline9.1 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 50. The excerpt below is the record exactly as published.
TO BOIL A HAM. M. Wash and scrape the ham clean ; put it on in cold water enough to cover it ; put into the water two onions, two carrots, a head of celery, a dozen cloves and a handful of timothy hay ; boil without stopping until the skin will readily peel from the ham ; cover the ham with rolled crackers, or bread crumbs
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