Eggs with Ham

Name: Eggs with Ham
Ingredients: Cut ham thin; beaten eggs

From The bachelor and the chafing dish, 1895

Presented as published in 1895. 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

187Calories

19 gProtein

1 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories187 kcal

Protein19 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.4 g

Total Fat11 g

Saturated Fat3.7 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol388 mg

Sodium598 mg

Potassium249 mg

Calcium58 mg

Iron2 mg

Magnesium17 mg

Phosphorus268 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.7 mg

Folate48 mcg

Choline319 mg

Caffeine0 mg

Water97 g

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 38. The excerpt below is the record exactly as published.

Eggs with Ham. — Cut ham thin and keep in hot water for half an hour ; wipe the slices dry, dip into beaten eggs

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