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Ham Cakes
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Great for breakfast using leftover ham.
Presented as published in 1907. 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
580Calories
81 gProtein
8 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein81 g
Carbohydrates8 g
Fiber0.3 g
Sugars1.2 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol271 mg
Sodium5280 mg
Potassium1324 mg
Calcium77 mg
Iron3.7 mg
Magnesium69 mg
Phosphorus862 mg
Zinc7.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B61.9 mg
Vitamin B123.2 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate25 mcg
Choline363 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 40. The excerpt below is the record exactly as published.
Ham Cakes. A capital way of disposing of the remains of a ham and making an excellent dish for breakfast is : take i|lbs. ham, fat and lean together, put it into a mortar and pound it or pass it through a sausage machine. Soak a large slice of bread in |pt. of milk, and beat it and the ham well together; add one egg
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