Ham Toast for Luncheon

Name: Ham Toast for Luncheon
Ingredients: Beat the yolk of an egg; a tablespoonful of sweet milk; thicken it with grated or finely chopped ham; pour it on buttered toast

From La cuisine creole, 1885

This recipe is for one person.

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 La cuisine creole (1885) by Lafcadio Hearn, page 25. The excerpt below is the record exactly as published.

HAM TOAST FOB LUNOHBON. Beat the yolk of an egg wîth a tablespoonf ni of sweet mîlk; set it on the flre to warm, and thîcken ît wîth grated or finely chopped ham; let it simme^* a few moments and pour it on buttered toast

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