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Fried Ham
From European and American cuisine, 1914
Serves 1
If too salty, soak the ham in boiling water for 10 minutes before frying.
Presented as published in 1914. 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
217Calories
9 gProtein
41 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories217 kcal
Protein9.3 g
Carbohydrates41 g
Fiber2.6 g
Sugars3.4 g
Total Fat7.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium856 mg
Potassium164 mg
Calcium154 mg
Iron16 mg
Magnesium20 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate64 mcg
Choline28 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 240. The excerpt below is the record exactly as published.
Cut thin slices from a nice smoked ham, trim it neatly, place a frying pan over the fire, with Ys tablespoonf ul butter ; when hot put in the ham, fry a few minutes on both sides. Be- move and lay the ham on a hot dish, add a little boiling water to the gravy
Cook this with the app: pantry check, scaling, and the assistant.