Ham and Eggs
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
1963Calories
0 gProtein
0 gCarbs
218 gFat
Full nutrition (33 nutrients)
Calories1963 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat218 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline108 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 18. The excerpt below is the record exactly as published.
HAM AND EGGS. II RY the ham as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan ; turn back the fat, and add to it half a cup of lard
Cook this with the app: pantry check, scaling, and the assistant.