Poached Eggs with Potted Ham
From A Little Cook-Book for a Little Girl, 1905
Substitute with boiled ham if potted ham is unavailable.
Presented as published in 1905. 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 A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 3. The excerpt below is the record exactly as published.
Poached Eggs with Potted Ham Make the rounds of toast and poach the eggs as before. Make a white sauce in this way: melt a tablespoonful of butter, and when it bub- bles put in a tablespoonful of flour ; shake well, and add a cup of hot milk and a small half- teaspoonf ul of salt ; cook till smooth. Moisten each round of toast with a very little boiling FOR A LITTLE GIRL 21 water, and spread with some of the potted ham
Cook this with the app: pantry check, scaling, and the assistant.