Frizzled Ham and Eggs
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. 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 Buckeye cookery (1892), page 81. The excerpt below is the record exactly as published.
FRIZZLED Ham AND Eaas. Take bits of either boiled or fried ham, chop fine, and place in ; skillet prepared with butter or beef drippings; take four to six well- beaten eggs
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