gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Ham and Eggs with Tomatoes
From Cookery for every household, 1914
Serves 1
A little chopped pickle may be added to the tomato mixture if liked.
Presented as published in 1914. 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
729Calories
54 gProtein
11 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein54 g
Carbohydrates11 g
Fiber3 g
Sugars7.2 g
Total Fat51 g
Saturated Fat11 g
Monounsaturated Fat29 g
Polyunsaturated Fat8 g
Omega-30.1 g
Cholesterol806 mg
Sodium2121 mg
Potassium1308 mg
Calcium146 mg
Iron5.1 mg
Magnesium73 mg
Phosphorus734 mg
Zinc5.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D4.8 mcg
Vitamin C34 mg
Vitamin A423 mcg
Vitamin E12 mg
Vitamin K22 mcg
Vitamin B61.2 mg
Vitamin B122.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.9 mg
Folate136 mcg
Choline706 mg
Caffeine0 mg
Water470 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 828. The excerpt below is the record exactly as published.
Ham and Eggs with Tomatoes 4 or 5 eggs. 4 or 5 slices of ham. Salad oil. 2 or 3 tomatoes. 1 tea-sp. chopped onion. 1 dessert-sp. salad oil. A pinch of thyme. Salt. Pepper. 1 tea-sp. chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.