gluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs (with Ham)
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
311Calories
28 gProtein
1 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein28 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.7 g
Total Fat20 g
Saturated Fat6.7 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol753 mg
Sodium427 mg
Potassium333 mg
Calcium113 mg
Iron3.7 mg
Magnesium27 mg
Phosphorus435 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1 mg
Folate94 mcg
Choline601 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 71. The excerpt below is the record exactly as published.
Scrambled Eggs (with Ham)—Ingredients—A tablespoon- ful of grated ham, 4 eggs, pepper to taste, butter. Beat up a tablespoonful of grated ham
Cook this with the app: pantry check, scaling, and the assistant.