Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- twelve pound ham
- one cup vinegar
- one-half cup molasses
- one-half cup brown sugar
- one cup cold chopped meat
- a cupful of white sauce cooked
- one dozen cloves
- two bay leaves
- half done add the cloves
- two beaten egg yolks
- vinegar
- cloves
Directions
A twelve pound ham, one cup vinegar, one dozen cloves, one-half cup molasses, two bay leaves and one-half cup brown sugar. Soak over night in enough cold water to cover the ham. Wash and trim off the hard skin near the bone, put into a kettle, cover with cold water, add the vinegar and molasses, let it come to a boil and cook slowly until tender. About one-half hour to a pound should be allowed for boiling. When about half done add the cloves and the bay leaves. When done set the kettle off the stove and let the ham cool in the brine. When cold take it out of the water, remove the skin; put in a pan and sprinkle with the brown sugar and bake in a hot oven until it is browned. Serve in thin slices.
One cup cold chopped meat. Make a cupful of white sauce cooked, a little minced onion, parsley, salt and pepper, two beaten egg yolks, cook this about three minutes. Take from fire, then fold in the stiffly beaten whites. Put in a buttered baking dish and bake half an' hour, and serve at once while it is nice and fluffy. — Mrs. E. L. Slocumb.