Egg and Ham on Toast

Name: Egg and Ham on Toast
Yield: 1 servings
Ingredients: a tablespoonful of fresh butter; two fresh eggs; as many rounds of toast as required — 3 or 4 in. round; as many slices of lean ham as will cover each toast

From The household gas cookery book, 1900

Serves 1

Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 80. The excerpt below is the record exactly as published.

Egg and Mam on Toast.— Prepare as many rounds of toast as required — 3 or 4 in. round-and of a nice cover eabrhWn‘ ,FUf as many slices of lean ham as will and %rm nndn n^°f toast’ and fritn it to fit the toast, toas/ d he gaS gnJler; place the ham on the K THE HOUSEHOLD Take a small enamelled fry-pan, and put in a tablespoonful of fresh butter, crack in two fresh eggs

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