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Ham Pie
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
687Calories
33 gProtein
78 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein33 g
Carbohydrates78 g
Fiber2.4 g
Sugars9.4 g
Total Fat25 g
Saturated Fat9 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol256 mg
Sodium1486 mg
Potassium658 mg
Calcium78 mg
Iron5.8 mg
Magnesium55 mg
Phosphorus406 mg
Zinc4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.8 mcg
Vitamin C5.6 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.4 mg
Folate244 mcg
Choline248 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 396. The excerpt below is the record exactly as published.
Ham Pie, — Pick cold ham into small fine pieces ; boil a cup rice, beat up two eggs and stir in with the ham and rice ; > season with pepper, salt and onions
Cook this with the app: pantry check, scaling, and the assistant.