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Ham and Eggs, Hotel Style
From Cooking for profit, 1886
Serves 1
Quality over quantity is emphasized in this dish.
Presented as published in 1886. 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
226Calories
25 gProtein
1 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein25 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol401 mg
Sodium1004 mg
Potassium348 mg
Calcium60 mg
Iron2.2 mg
Magnesium22 mg
Phosphorus330 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate49 mcg
Choline342 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 177. The excerpt below is the record exactly as published.
Ham and Eggs, Hotel Style. The large dish of ham and eggs served at some restaurants as described at No. 76 as costing 25 cents is not the best dish of the kind that can be served. It is quantity in that case rather than quality. Take the best pieces of ham, the right- hand cut shown at No. 552, shave off the outside, cut slices very thin the full size of the piece — they scarcely ever weigh so much as two ounces — and broil over a brisk fire. Lay on a good siz<£d platter up towards one end and two fried eggs partly upon th.5 ham and partly on the dish. If at 18 cents a dozen two eggs cost three cents, and two ounces of ch
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Cook this with the app: pantry check, scaling, and the assistant.