Fried Ham and Eggs
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
The water should be absorbed, making the ham delicious.
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
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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 28. The excerpt below is the record exactly as published.
Fried Ham and Eggs. I do not think it very eatable; it is so hard, but the eggs are very relishable fried in the ham fat. This is one way, cut the slices not quite one-half of an inch thick, trim off the rind and all that is discolored. Heat the spider hot and lay in the slices of ham. As they brown on one side turn and brown the other side, then pour over the ham a few tablespoonfuls of boiling water
Cook this with the app: pantry check, scaling, and the assistant.