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Fried Ham and Eggs
From The economical cook book, 1905
Serves 1
If the ham has any fat on it, it will not be necessary to add any.
Presented as published in 1905. 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
116Calories
13 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein13 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat6.5 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol202 mg
Sodium527 mg
Potassium180 mg
Calcium30 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus169 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate25 mcg
Choline172 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 25. The excerpt below is the record exactly as published.
Fried Ham and Eggf Out slices half an inch thick, pare off the rind and trim off the smoked parts, lay them in the bottom of a olean dripping- pan ; if the ham has any fat on it it will not be necessary to add any ; fry until slightly brown on both sides, turning very often, lay the slices on a hot dish, break one egg at a time
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