Ham and Egg Patties
From Cassell's dictionary of cookery, 1892
Serves 1
A quartern loaf will make a dozen patties.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 685. The excerpt below is the record exactly as published.
Ham and Egg Patties.— Take a stale quartern loaf, remove the crust, and cut the crumb into thick slices, an mok asd a half HAM ( 298 ) HAM thick. Stamp these into rounds as large as the toil of an egg cup, and make a little incision with the point of a sharp knife all round inside each ring, half an inch from the edge. Fry these pieces of bread in hot fat till lightly browned, scrape out the middle, put a dessert- .spoonful of minced ham in each, prepared as in the last recipe, and place a poached egg on the top of each
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