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Dresden Patties with Creamed Ham
From Delicacies, 1929
Serves 1
Use stale bread for best results.
Presented as published in 1929. 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
252Calories
13 gProtein
31 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein13 g
Carbohydrates31 g
Fiber1.4 g
Sugars4.9 g
Total Fat7.9 g
Saturated Fat2.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol190 mg
Sodium369 mg
Potassium185 mg
Calcium192 mg
Iron2.9 mg
Magnesium26 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate24 mcg
Choline152 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 22. The excerpt below is the record exactly as published.
Dresden Patties with Creamed Ham Cut stale bread in 2 inch slices. Shape with a round cutter 3 inches in diameter and remove centers making cases. Dip case in egg slightly beaten, diluted with milk and seasoned with salt. Allow 2 tablespoons milk for each egg. When bread is thoroughly soaked, drain and fry in deep fat. Fill with cream- ed ham or any leftover meat
Cook this with the app: pantry check, scaling, and the assistant.