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Fried Ham with Eggs
From The art of German cooking and baking, 1922
Serves 3
You need not put the ham into the milk and instead of ham you may take breakfast bacon.
Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 37. The excerpt below is the record exactly as published.
FRIED HAM WITH EGGS. Quantity for 6 Persons. 1 lb. raw ham sliced very thin 12 eggs 1% Pts. milk 1 pinch of salt and white pepper Vs lb. butter
Cook this with the app: pantry check, scaling, and the assistant.