Scrambled Eggs with Chopped Ham
From The Toronto Cook Book, 1915
Serves 1
Surround with toast points.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 25. The excerpt below is the record exactly as published.
Scrambled Eggs, with Chopped Ham Melt three tablespoons of butter in a frying-pan; put in a cup of cold boiled ham, chopped fine, and stir and cook until heated through; then stir in three eggs beaten lightly and mixed with three tablespoons of milk
Cook this with the app: pantry check, scaling, and the assistant.