Creamed Ham
From Delicacies, 1929
Serves 2
A rich sauce for patties.
Presented as published in 1929. 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 Delicacies (1929) by Thursday Club (San Diego, Calif.), page 22. The excerpt below is the record exactly as published.
Creamed Ham Cut stale bread in 2 inch slices. Shape with a round cutter 3 inches in diameter and remove centers making cases. Dip case in egg slightly beaten, diluted with milk and seasoned with salt. Allow 2 tablespoons milk for each egg. When bread is thoroughly soaked, drain and fry in deep fat. Fill with cream- ed ham or any leftover meat. — Mrs. Helen Barthelmess. Creamed Ham Boiled ham 2 cups milk 4 tblsp butter seasoning 4 tblsp flour
Cook this with the app: pantry check, scaling, and the assistant.