gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Boil a Ham
From The Twin-city housewife, 1920
Serves 6
—Mrs. F.. B. Efird.
Presented as published in 1920. 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
29Calories
1 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein1.3 g
Carbohydrates2.8 g
Fiber1.2 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.2 mg
Sodium69 mg
Potassium45 mg
Calcium18 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus15 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A2.6 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.9 mcg
Choline3.8 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 25. The excerpt below is the record exactly as published.
To Boil a Ham Soak the ham in a quantity of water for twenty-four hours, trim and scrape very clean. Put into vessel with more than sufficient water to cover it, adding a blade of mace, a few cloves, a sprig of thyme and two bay leaves
Cook this with the app: pantry check, scaling, and the assistant.