Ham Toast
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 22. The excerpt below is the record exactly as published.
Ham Toast. Baked Potatoes. Tea. Coffee. Moulded Eggs, — On the bottom of well- buttered patty -pans with straight sides 83 WHAT TO EAT — HOW TO SERVE IT sprinkle finely minced parsley and a little pepper and salt. Break an egg into each pan, set them in a large pan filled witH boil- ing water, and bake until set. Turn out on a flat dish, and pour ^ white sauce over them. ITam Toast — To every cupful of chopped cold boiled ham put a half - teaspoonful of made mustard, as njuch butter., and a little Worcestershire sauce. Trim the crust from slices of bread
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