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Fried Ham
From The encyclopaedia of practical cookery, 1892
Serves 2
Eggs can be fried in the same pan or separately.
Presented as published in 1892. 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
22Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein3.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol7.8 mg
Sodium233 mg
Potassium56 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.6 mcg
Choline13 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 45. The excerpt below is the record exactly as published.
Fried Ham.— (1) Cut off a thick slice of Ham, put it in a saucepan over the fire with enough cold water to cover, and let the water come to the boil. Pour it off, put the Ham over the fire, and fry slowly until it is brown on both Hams — continued. sides. Then season with pepper and serve. Eggs are usually served with fried Ham (see Fig. 921). They can be fried in the same pan, or separately, in enough fat to prevent burning, seasoned with salt
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