dairy-freenut-freesoy-freefish-freeshellfish-free
Baked Eggs with Ham
From The new practical housekeeping, 1890
Serves 1
Each patty-pan can be served on a tiny plate.
Presented as published in 1890. 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
594Calories
45 gProtein
0 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein45 g
Carbohydrates0.4 g
Fiber0 g
Sugars12 g
Total Fat44 g
Saturated Fat16 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol326 mg
Sodium2886 mg
Potassium824 mg
Calcium45 mg
Iron2.8 mg
Magnesium44 mg
Phosphorus466 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B122.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.2 mg
Folate26 mcg
Choline329 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 166. The excerpt below is the record exactly as published.
Baked Eggs with Ham is another delicious dish. Chop fine a cup cold ham and mix with it a cup 202 EQGS, bread-crumbs and a high seasoning of salt and pepper ; put into buttered patty-pans, set in dripping-pan and put into oven to heat; as soon as they are hot take the pan out of the oven, break an egg
Cook this with the app: pantry check, scaling, and the assistant.