Ham and Eggs

Name: Ham and Eggs
Ingredients: one cup milk; one cup breadcrumbs; one cup chopped cooked ham; seasoned well with salt and pepper; seasoned well with salt and pepper

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

927Calories

73 gProtein

80 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories927 kcal

Protein73 g

Carbohydrates80 g

Fiber4.3 g

Sugars18 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol166 mg

Sodium3078 mg

Potassium1464 mg

Calcium492 mg

Iron7.8 mg

Magnesium119 mg

Phosphorus1029 mg

Zinc8.4 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.9 mg

Vitamin K6.2 mcg

Vitamin B61 mg

Vitamin B123.3 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)20 mg

Folate108 mcg

Choline263 mg

Caffeine0 mg

Water375 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 7. The excerpt below is the record exactly as published.

Ham and Eggs Stir one cup milk and one cup breadcrumbs together over fire until smooth paste is formed. Add one cup chopped cooked ham, seasoned well with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.