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Fried Ham
From A year's cookery, 1880
Serves 1
The ham will be done enough in about ten minutes.
Presented as published in 1880. 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
37Calories
6 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein5.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium380 mg
Potassium93 mg
Calcium1.8 mg
Iron0.2 mg
Magnesium4.5 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate1 mcg
Choline21 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 86. The excerpt below is the record exactly as published.
Fried Ham. Stewed Ox Kidney. Sole au Gratin. Fried Eggs. Plain Suet Dumpling. Cold Mutton. Buttered Toast. Salad. Dry Toast. Baked Potatoes. Marmalade. Treacle Pudding. Brown and White Bread and Cheese. Butter. Porridge. Marketing. For the Day.— One rresh Ox Kidney ; a pair of good-sized thick Soles ( see January 3rd) ; two Lettuces ; half an Endive ; a pennyworth of Water¬ cress ; a half- pennyworth of small Salad; a pennyworth of boiled Beetroot ; half a pound of firm beef Suet ; Potatoes. For To-morrow.— Bloaters (one for each person will probably be sufficient) ; a Silverside of Beef, weighing about eight pounds (see January 13th) ; ingredients for making Brine (see January 13th). Bkeakfast. — Fried Ham. — Melt a little bacon fat or dripping in a frying-pan ; put in the ham
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Cook this with the app: pantry check, scaling, and the assistant.