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Ham Puff
From The new practical housekeeping, 1890
Serves 2
A nice breakfast dish.
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
638Calories
29 gProtein
98 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein29 g
Carbohydrates98 g
Fiber0 g
Sugars0.5 g
Total Fat14 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol465 mg
Sodium187 mg
Potassium345 mg
Calcium101 mg
Iron9.2 mg
Magnesium51 mg
Phosphorus383 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.5 mg
Folate259 mcg
Choline368 mg
Caffeine0 mg
Water344 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 371. The excerpt below is the record exactly as published.
One pint each water and flour, five eggs, three or four tablespoons dropped ham, pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.