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Ham and Eggs for Breakfast
From San Rafael cook book, 1906, 1906
Serves 2
Serve in the pan.
Presented as published in 1906. 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
575Calories
41 gProtein
5 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein41 g
Carbohydrates4.7 g
Fiber0.1 g
Sugars15 g
Total Fat42 g
Saturated Fat16 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol147 mg
Sodium2860 mg
Potassium850 mg
Calcium95 mg
Iron2.1 mg
Magnesium46 mg
Phosphorus436 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.9 mg
Vitamin B122.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.4 mg
Folate5.1 mcg
Choline193 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 46. The excerpt below is the record exactly as published.
HAM AND EGGS FOR BREAKFAST— Mrs. A. A. Smith. 2 cups chopped ham, % cup milk, mixed with 2 spoons rolled crack- er
Cook this with the app: pantry check, scaling, and the assistant.