gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Boil Ham
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
101Calories
1 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein0.7 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.6 mg
Sodium48 mg
Potassium12 mg
Calcium0.5 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 20. The excerpt below is the record exactly as published.
TO BOIL HAM. Mrs. Eliza Smith. Cover with water, boil twenty minutes to the pound When done, remove from stove, add one cup of sugar, let stand one hour in this liquor, then take ham out, place in a vessel of cold water, let it remain three hours, remove and trim. HAM LOAF. Using milk to moisten the bread crumbs, and two or three eggs with the chopped ham. May be made and baked like veal loaf. Slice thin when cold. BROILED HAM. Cut in slices. Soak for half an hour in boiling hot 46 MEATS water and broil over a clear fire. Butter, garnish with parsley and serve hot. HAM "YUM YUM." Cut a piece of ham
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.