Ham Toast
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one person.
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 Toast. — Take three ounces of lean ham. Chop it very small, and mix it with the beaten yolk of an egg. Put an ounce of butter into a saucepan, and, when it is melted, stir in the ham and egg, season with cayenne
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