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To Cook a Ham
From The Cook County cook book, 1912
Serves 8
Recipe contributed by Mrs. M. Abbott.
Presented as published in 1912. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.3 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.3 mg
Potassium2.8 mg
Calcium3 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 232. The excerpt below is the record exactly as published.
TO COOK A HAM.— Soak the ham in cold water for 12 hrs.. put it on to boil, allow IS minutes for each lb., pouf the waterj off, fill the pot with fresh water (boiling), put in a pt. of vinega^, a tablespoon of whole allspice, a teaspoon of cloves; allow the ham to cook in this 15 minutes for each lb.; let it remain in this liquor till cold, skim it, make a paste of vinegar and mustard, and cover the top with it; put bread crumbs and a little sugar on
Cook this with the app: pantry check, scaling, and the assistant.