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To Boil a Ham
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
The boiling process should be as slow as possible.
Presented as published in 1898. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.6 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.6 mg
Sodium48 mg
Potassium12 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Folate0.1 mcg
Choline2.6 mg
Caffeine0 mg
Water2.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 147. The excerpt below is the record exactly as published.
To Boil a Ham. — The great point in boiling a Ham is to do it as slowly as possible. Old-fashioned cooks half filled the pan with hay, or leather shavings, and added beer, ale, and home-made wine, with a mixture of saltpetre and water. But it is far better to replace these strange ingredients with vegetables. In buying a Ham inquiry should be made as to how long it will need to be soaked. A small and rather fresh Ham
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