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Ham and Eggs
From European and American cuisine, 1914
Serves 1
If boiled ham is used, fry quickly for 2 minutes before adding eggs.
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
334Calories
12 gProtein
0 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories334 kcal
Protein12 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol223 mg
Sodium451 mg
Potassium162 mg
Calcium30 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus157 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 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)1.4 mg
Folate25 mcg
Choline181 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 236. The excerpt below is the record exactly as published.
Ham and Eggs. — Cut some thin slices of ham, taking care to haye them of the same thickness in every part ; cut off the rind, and, if the ham should be too hard and salty, put it in a saucepan of boiling water, cover tightly, and let it remain 15 minutes (but do not allow to boil). When ready for frying, take it out and wipe dry. Place a frying pan over the flre with a little butter or lard ; when very hot put in the ham and fry quickly on both sides to a fine brown color. When done transfer to a heated dish, break the eggs into cups
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