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Virginia-Cured Ham
From The new Annie Dennis cook book, 1905
Serves 20
Presented as published in 1905. 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
3391Calories
365 gProtein
46 gCarbs
183 gFat
Full nutrition (34 nutrients)
Calories3391 kcal
Protein365 g
Carbohydrates46 g
Fiber0.7 g
Sugars44 g
Total Fat183 g
Saturated Fat56 g
Monounsaturated Fat68 g
Polyunsaturated Fat20 g
Omega-30.7 g
Cholesterol1179 mg
Sodium36790 mg
Potassium6365 mg
Calcium363 mg
Iron14 mg
Magnesium427 mg
Phosphorus3726 mg
Zinc37 mg
Copper1.4 mg
Manganese0.7 mg
Vitamin D9.1 mcg
Vitamin C1.8 mg
Vitamin A37 mcg
Vitamin E2.9 mg
Vitamin K4.6 mcg
Vitamin B611 mg
Vitamin B1212 mcg
Thiamin (B1)11 mg
Riboflavin (B2)4.3 mg
Niacin (B3)99 mg
Folate19 mcg
Choline921 mg
Caffeine0 mg
Water1255 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 79. The excerpt below is the record exactly as published.
irginia- Cured Ham For eighty pounds of pork take three pints of salt^ four ounces of saltpeter, two ounces of black pepper, two pounds of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.