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Veal Ham

Name: Veal Ham
Yield: 10 servings
Ingredients: a leg of veal; a pint of bay salt; 3 ozs. of saltpetre; 1 lb. of common salt; 1 oz. of cinnamon; juniper berries

From Consult me, 1902

Serves 10

Presented as published in 1902. 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

11Calories

1 gProtein

2 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories11 kcal

Protein0.6 g

Carbohydrates2.3 g

Fiber1.5 g

Sugars0.1 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol2.1 mg

Sodium40000 mg

Potassium28 mg

Calcium53 mg

Iron0.6 mg

Magnesium3.3 mg

Phosphorus6.9 mg

Zinc0.2 mg

Copper0 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.4 mcg

Vitamin E0.1 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.5 mcg

Choline0.3 mg

Caffeine0 mg

Water2.3 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 510. The excerpt below is the record exactly as published.

VEAL HAM, to Make.— Cut a leg of veal like a ham. Mis a pint of bay salt, 3 ozs. of saltpetre, and 1 lb. of common salt, with 1 oz. of cinnamon and juniper berries

Cook this with the app: pantry check, scaling, and the assistant.