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To Boil a Ham
From The art of cookery, 1899
Serves 8
Can be served with fine bread crumbs, sugar, and vinegar for a different presentation.
Presented as published in 1899. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.1 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.1 mg
Sodium6.1 mg
Potassium6.4 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.7 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 28. The excerpt below is the record exactly as published.
To Boil a Ham. — Put the prepared ham to cook in boiling water, with the skin side down, and keep it sim- mering uninterruptedly until sufficiently tender. Allow about twenty minutes' cooking to each pound
Cook this with the app: pantry check, scaling, and the assistant.