Poached Eggs on Ham Toast
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 62. The excerpt below is the record exactly as published.
Poached Eggs (on Ham Toast)— Make some buttered toast, cut in pieces of uniform shape, 132 White Ribbon Cook Book. spread over them a small quantity of grated ham
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