Broiled Ham and Poached Eggs
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 66. The excerpt below is the record exactly as published.
Broiled Ham and Poached Eggs. — Cut slices of boiled ham of equal size; broil on a gridiron over a clear fire ; lay on a hot dish. Lay on each a poached egg, neatly trimmed,
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