gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Ham and Eggs
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
108Calories
12 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein12 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat6.2 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol199 mg
Sodium451 mg
Potassium162 mg
Calcium30 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus157 mg
Zinc1.2 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)1.4 mg
Folate25 mcg
Choline168 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 240. The excerpt below is the record exactly as published.
Ham and eggs
Cook this with the app: pantry check, scaling, and the assistant.