Poached Eggs and Ham
From La cuisine creole, 1885
Many prefer this to fried ham and eggs.
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 40. The excerpt below is the record exactly as published.
POAOHBD EGGS AND HAM. Poach your eggs in a tin dippper, as directed, and when done put them on round slices of broiled or f ried ha
Cook this with the app: pantry check, scaling, and the assistant.