vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eggs and Ham on Toast
From Scientific cooking with scientific methods, 1911
Serves 1
This dish is fine.
Presented as published in 1911. 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
888Calories
8 gProtein
27 gCarbs
95 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein7.8 g
Carbohydrates27 g
Fiber1.8 g
Sugars3.9 g
Total Fat95 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol273 mg
Sodium57 mg
Potassium604 mg
Calcium163 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus189 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate47 mcg
Choline10 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 93. The excerpt below is the record exactly as published.
Eggs and Ham on Toast. Make rounds of toast, and on each round place a thin piece of cold boiled ham, and on top of each put a dropped egg. Serve with a sauce made of one cup of tomatoes strained, one cup of cream, one table- spoon of butter and two tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.