Creamed Ham on Toast
From The Central cook book, 1924
Presented as published in 1924. 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
1155Calories
77 gProtein
120 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1155 kcal
Protein77 g
Carbohydrates120 g
Fiber4.5 g
Sugars28 g
Total Fat50 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol199 mg
Sodium3729 mg
Potassium1510 mg
Calcium506 mg
Iron9.6 mg
Magnesium124 mg
Phosphorus1056 mg
Zinc8.3 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D4.2 mcg
Vitamin C0.3 mg
Vitamin A78 mcg
Vitamin E1.1 mg
Vitamin K5.1 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)21 mg
Folate201 mcg
Choline274 mg
Caffeine0 mg
Water454 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 10. The excerpt below is the record exactly as published.
Creamed Ham on Toast 1 tablespoon butter or other fat. 3 tablespoons flour. 1 cup milk. 3 tablespoons prepared salad dress- 5 slices toast. ing. Paprika. 1 cup chopped cooked ham
Cook this with the app: pantry check, scaling, and the assistant.