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To Boil Ham
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.
TO BOIL HAM— Mrs. L. A. Lancel. Wash the ham thoroughly, and soak it if necessary. Have boiling % gallon of claret with enough water to cover the ham; a good-slz-ff ham will need to boil 3 hrs.
Cook this with the app: pantry check, scaling, and the assistant.