Ham and Eggs, Moulded
From A Little Cook-Book for a Little Girl, 1905
Can be served on circles of toast.
Presented as published in 1905. 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
659Calories
69 gProtein
22 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein69 g
Carbohydrates22 g
Fiber0.3 g
Sugars13 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol343 mg
Sodium2826 mg
Potassium1402 mg
Calcium376 mg
Iron4.7 mg
Magnesium86 mg
Phosphorus1002 mg
Zinc7.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A291 mcg
Vitamin E1.4 mg
Vitamin K0.7 mcg
Vitamin B61 mg
Vitamin B123.5 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)14 mg
Folate56 mcg
Choline353 mg
Caffeine0 mg
Water403 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 6. The excerpt below is the record exactly as published.
Ham and Eggs, Moulded Take small, deep tins, such as are used for timbales, and butter them. Make one cup of white sauce; take a cup of cold boiled ham which has been put through the meat-chopper, and mix with a tablespoonful of white sauce and one egg
Cook this with the app: pantry check, scaling, and the assistant.