Scrambled Eggs with Ham
From French dishes for American tables, 1886
Presented as published in 1886. 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
49Calories
6 gProtein
0 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories49 kcal
Protein6.3 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol16 mg
Sodium275 mg
Potassium109 mg
Calcium2.3 mg
Iron0.4 mg
Magnesium6 mg
Phosphorus75 mg
Zinc0.7 mg
Copper0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate0.9 mcg
Choline25 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 71. The excerpt below is the record exactly as published.
Scrambled Eggs with Ham. Proceed as for scrambled eggs, adding an ounce of lean cooked ham
Cook this with the app: pantry check, scaling, and the assistant.