Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Meat | 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
- a pint of good vinegar added to the water improves the ham
- 52 meats
Directions
Ham should be put into cold water to boil; if it is very salt, the water should be changed just after it begins to boil. A pint of good vinegar added to the water improves the ham very much. When boiled tender, remove the skin and, if desired, cut off some of the fat. It may be set in an oven fdr a while, or not, just as the taste dictates. If set on the table whole, a few cloves stuck here and there, give it a pretty appearance. Garnish with celery tops or sprigs of parsley.
52 MEATS.