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Ham and Eggs
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 31. The excerpt below is the record exactly as published.
Ham and Eggs. Have the ham cut in very thin slices, cut off rind and any imperfections or discolorations that may be in the meat and fry carefully until done, remove to a platter and break the eggs
Cook this with the app: pantry check, scaling, and the assistant.