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Minced Ham on Toast
From Cooking for profit, 1886
Serves 1
Best when freshly made.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 139. The excerpt below is the record exactly as published.
Minced Ham on Toast. It is best when freshly made. ^ The ham should be sliced and then minced and served up as soon as it is hot, before it turns to a dark color. Took the last kan trimmings of the boiled ham that would not make slices, ilb, 18 cents, minced fine. Put in saucepan, butter, I cent, and large spoonful water, put in the ham and let get hot but not fry. Season with black pepper only. Made 12 thin slices of toast of one-half loaf bread
Cook this with the app: pantry check, scaling, and the assistant.