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Ham and Eggs
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 9. The excerpt below is the record exactly as published.
HAM AND EGGS. Fry the ham quickly, having previously soaked it in cold water. Place on a platter. Drop into the hot fat, eggs from a saucer, so as not to break them. Let them cook slowly by dipping the hot fat over them. Lay each one, as done, on the slices of ham. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.