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Ham Toast
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 117. The excerpt below is the record exactly as published.
HAn TOAST. Chop cold boiled ham very fine, toast slices of bread and butter them. After laying the ham on the toast place in the oven for a few minutes. Beat up six eggs with milk and salt and pepper. Pour the eggs into a saucepan with a lump of butter
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