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Ham and Eggs
From Harper's cook book encyclopædia, 1902
Serves 1
Time: 7-8 minutes to fry the ham.
Presented as published in 1902. 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
291Calories
17 gProtein
38 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories291 kcal
Protein17 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.4 g
Total Fat7.6 g
Saturated Fat2.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol202 mg
Sodium1064 mg
Potassium244 mg
Calcium182 mg
Iron17 mg
Magnesium26 mg
Phosphorus202 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.6 mg
Folate89 mcg
Choline179 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 299. The excerpt below is the record exactly as published.
Ham and Eggs. — Cut the ham into thin slices of a uniform thick- ness, and, if it is very hard and salt, soak it for eight or ten minutes in boiling water, then drain, and dry it in a cloth. Cut off the rind, put the slices in a cold frying-pan, and turn them two or three times dur- ing cooking. Put them on a hot dish, and, if the fat is in the least discolored, poach the eggs separate-
Cook this with the app: pantry check, scaling, and the assistant.