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To Broil Ham
From The art of cookery, 1899
Serves 1
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
37Calories
6 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein5.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium380 mg
Potassium93 mg
Calcium1.8 mg
Iron0.2 mg
Magnesium4.5 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate1 mcg
Choline21 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 13. The excerpt below is the record exactly as published.
To Broil Ham. — Cut the slices of ham rather thin
Cook this with the app: pantry check, scaling, and the assistant.