To Fry Ham
From The housekeeper's companion, 1883
Serve with gravy made from the pan drippings.
Presented as published in 1883. 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
167Calories
7 gProtein
0 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories167 kcal
Protein6.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.9 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.7 g
Cholesterol29 mg
Sodium456 mg
Potassium111 mg
Calcium2.1 mg
Iron0.2 mg
Magnesium5.4 mg
Phosphorus70 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate1.2 mcg
Choline32 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 110. The excerpt below is the record exactly as published.
To Fry Ham. — Cut some large slices from the large end of the ham, take off the skin, put them in a frying-pan, and pour hot water over; set if over the fire and let it boil up once, then pour the water off, take the slices up, put a spoonful of lard
Cook this with the app: pantry check, scaling, and the assistant.