Ham Toast

Name: Ham Toast
Yield: 1 servings
Ingredients: half a pound of cold boiled or roasted ham; the yolk of a raw egg; enough cream or cream-sauce to moisten it a little; season it highly with salt and cayenne; as many small slices of bread as are required

From Miss Corson's practical American cookery and household management, 1885

Serves 1

Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 138. The excerpt below is the record exactly as published.

HAM TOAST. Chop very fine half a pound of cold boiled or roasted ham, mix with it the yolk of a raw egg and enough cream or cream-sauce to moisten it a little, and season it highly with salt and cayenne. Toast as many small slices of bread as are required

Cook this with the app: pantry check, scaling, and the assistant.