Ham a la Zingara
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 43. The excerpt below is the record exactly as published.
Ham a la Zingara. Cut ten slices of raw ham rather thick, put them in a frying-pan, in which you have melted a little lard. Color them on both sides, take them out of your frying-pan and keep them hot. Mix with your lard two ounces of bread-crumbs
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