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Poached Eggs and Ham
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
116Calories
13 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein13 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat6.4 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Cholesterol201 mg
Sodium605 mg
Potassium180 mg
Calcium30 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus168 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate19 mcg
Choline142 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 35. The excerpt below is the record exactly as published.
POACHED EGGS AND HAM.— Serve poached eggs on thin $lices of boiled or fried ham
Cook this with the app: pantry check, scaling, and the assistant.