Ham Toast

Name: Ham Toast
Ingredients: a small cup of ham; the yolk of one egg; one tablespoon flour; four tablespoons milk

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

527Calories

58 gProtein

10 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories527 kcal

Protein58 g

Carbohydrates10 g

Fiber0 g

Sugars3 g

Total Fat26 g

Saturated Fat9.3 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol328 mg

Sodium2324 mg

Potassium1034 mg

Calcium117 mg

Iron4.1 mg

Magnesium60 mg

Phosphorus763 mg

Zinc6.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D3.4 mcg

Vitamin C0 mg

Vitamin A84 mcg

Vitamin E1.1 mg

Vitamin K0.1 mcg

Vitamin B60.9 mg

Vitamin B122.3 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate44 mcg

Choline357 mg

Caffeine0 mg

Water217 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 13. The excerpt below is the record exactly as published.

HAM TOAST. Chop remnants of cooked ham very fine. To a small cup of ham, add the yolk of one egg, one tablespoon flour, four tabls- spoons milk

Cook this with the app: pantry check, scaling, and the assistant.