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Fried Ham
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Eggs may be fried in the same pan or separately.
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
44Calories
7 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein6.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium456 mg
Potassium111 mg
Calcium2.1 mg
Iron0.2 mg
Magnesium5.4 mg
Phosphorus70 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate1.2 mcg
Choline25 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 12. The excerpt below is the record exactly as published.
FRIED HAM— Cut off a thick slice of ham. Place in a saucepan over the fire, with sufficient water to cover and let come to a boil. Pour off the water, and fry the ham slowly until it is brown on both sides. Season with pepper and serve. Eggs are usually served with fried ham. They may be fried in the same pan or separately, in sufficient grease to prevent burning. Season with salt
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