Poached Eggs with Ham
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Plain poached eggs can be served without ham.
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 144. The excerpt below is the record exactly as published.
POACHED EGGS WITH HAM. Have ready about a quarter of a pound of cold boiled ham, in one piece, trimmed free from fat ; make a dish of very delicate buttered toast ; break half a dozen eggs into separate cups, without breaking the yolks; put over the fire a frying-pan half full of boiling salted water, add half a cupful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.