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To Boil a Ham
From The home cook book, 1905
Serves 8
For browning, skin the ham while hot, sprinkle with sugar and breadcrumbs, and bake for an hour.
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
11Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.7 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.7 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.6 mg
Sodium48 mg
Potassium15 mg
Calcium2.2 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus7.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline2.7 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 67. The excerpt below is the record exactly as published.
TO BOIL A HAM First wash and scrape the ham and soak it all night in plenty of cold water. In the morning put it in a kettle and cover it with gold water. You may add if you wish a table- spoon of brown sugar, a sprig of thyme, and a few allspice
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