Ham and Eggs
From The fun of cooking, 1915
Bacon can be cooked in the same way.
Presented as published in 1915. 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
330Calories
32 gProtein
1 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein32 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.7 g
Total Fat21 g
Saturated Fat6.8 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol760 mg
Sodium740 mg
Potassium387 mg
Calcium114 mg
Iron3.7 mg
Magnesium29 mg
Phosphorus466 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate95 mcg
Choline613 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 29. The excerpt below is the record exactly as published.
a large slice of ham from the whole one they had brought with them, and after the frying-pan was heated on the coals, they put this in it to cook. Then Jack got out four eggs to have them ready, while Father Blair gave him this simple rule : HAM AND EGGS Cut off the rind; when the pan is hot, put the meat in; turn often; season with pepper
Cook this with the app: pantry check, scaling, and the assistant.