Ham and Eggs Fried
From The housekeeper's companion, 1883
Fried eggs should not be turned in the pan.
Presented as published in 1883. 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
1096Calories
139 gProtein
2 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories1096 kcal
Protein139 g
Carbohydrates2.4 g
Fiber0 g
Sugars1.1 g
Total Fat54 g
Saturated Fat18 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.7 g
Omega-30.1 g
Cholesterol1352 mg
Sodium7321 mg
Potassium2097 mg
Calcium200 mg
Iron8.9 mg
Magnesium118 mg
Phosphorus1646 mg
Zinc13 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D9.2 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E4.1 mg
Vitamin K0.9 mcg
Vitamin B62.9 mg
Vitamin B126.6 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)24 mg
Folate159 mcg
Choline1266 mg
Caffeine0 mg
Water538 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 111. The excerpt below is the record exactly as published.
Ham and Eggs Fried. — Cut some nice slices of ham, put them in a frying-pan, cover them with hot water, and set the pan over the fire, let it boil up once or twice, then take out the slices and throw out the water; put a bit of lard in the pan, dip the slices in wheat flour or rolled crackers, and, when the fat is hot, put them in the pan, sprinkle a little pepper over; when both sides are a fine brown, take them on a steak dish, put a little boiling water into the pan, and put it in the dish with the meat. Now put a bit of lard the size of a large egg into the pan, add a saltspoonful to it, let it become hot; break six or eight eggs
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