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Fried Ham and Eggs
From The national course in home economics, 1917
Serves 2
Cook eggs until the white retains transparency.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 98. The excerpt below is the record exactly as published.
FRIED HAM AND EGGS. Cut slices of ham very thin, trim off the rind, put into a hot frying-pan cooking until crisp. Place on a hot platter; pour off some of the grease, then carefully break the eggs
Cook this with the app: pantry check, scaling, and the assistant.