Baked Eggs with Ham

Name: Baked Eggs with Ham
Ingredients: one cup of thick white sauce; one cup of finely minced ham; six small earthen cups

From The home science cook book, 1902

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

1516Calories

86 gProtein

36 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories1516 kcal

Protein86 g

Carbohydrates36 g

Fiber0.8 g

Sugars11 g

Total Fat112 g

Saturated Fat35 g

Monounsaturated Fat48 g

Polyunsaturated Fat21 g

Omega-30.1 g

Cholesterol1297 mg

Sodium4292 mg

Potassium1522 mg

Calcium469 mg

Iron8.4 mg

Magnesium109 mg

Phosphorus1205 mg

Zinc9.4 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D11 mcg

Vitamin C1.8 mg

Vitamin A805 mcg

Vitamin E4.7 mg

Vitamin K3.9 mcg

Vitamin B61.2 mg

Vitamin B125.6 mcg

Thiamin (B1)2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)12 mg

Folate171 mcg

Choline1082 mg

Caffeine0 mg

Water537 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 22. The excerpt below is the record exactly as published.

Baked Eggs with Ham. Into one cup of thick white sauce stir one cup of finely minced ham. Add a little pepper, and salt if needed. Heap this in the center of a hot platter. Heat and butter six small earthen cups

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