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Remnants of Cold Ham, No. 1
From European and American cuisine, 1914
Serves 1
Good for breakfast, tea, or lunch.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 236. The excerpt below is the record exactly as published.
Remnants of Cold Ham^ No. 1. — Mince any remnant of ham yery fine ; place a frying pan over the fire with a piece of butter, and when melted put in the ham, stirring until thoroughly heated through. Take for each cupful of minced ham 2 or 3 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.