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Raw Ham with Egg

Name: Raw Ham with Egg
Yield: 1 servings
Ingredients: 1/2 lb. of raw ham; Yolks of 2 eggs; 1 tsp. of butter

From The art of German cooking and baking, 1922

Serves 1

Quantity for 1 Person.

Presented as published in 1922. 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

533Calories

63 gProtein

1 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories533 kcal

Protein63 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.4 g

Total Fat32 g

Saturated Fat9.4 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol514 mg

Sodium2340 mg

Potassium1014 mg

Calcium75 mg

Iron4.9 mg

Magnesium60 mg

Phosphorus800 mg

Zinc7.1 mg

Copper0.4 mg

Manganese0 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.7 mg

Vitamin K0.3 mcg

Vitamin B60.9 mg

Vitamin B122.5 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate54 mcg

Choline492 mg

Caffeine0 mg

Water225 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 182. The excerpt below is the record exactly as published.

RAW HAM WITH EGG. Quantity for 1 Person. % lb. of raw ham Yolks of 2 eggs 1 tsp. of butter

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