To Fry Ham
From The English-Chinese cookery book, 1890
Cook quickly for best results.
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 18. The excerpt below is the record exactly as published.
hot water upon them, but do not suffer them to lie long in it, as the juices of the meat will be lost. Wipe them in a cloth ; have the frying-pan ready hot, lay in the pieces and turn them in a minute or two. They will cook in a very short time, say eight minutes. The secret of having good fried ham is in cooking it quick, and not too much. pf m k M it IftH2 a# m m m m r * a$ M ff W — #0 M> ffi — 75 m 0 o IB Zofr &o!d £ & A, ft m ft z pi' & R-o w m m m =& tk. 45c 5ft iii.ii ik 81 - Jt.-fto® * 81 is. is «p * a » » IS ‘X * ffi ffi. tk Wl )M MM m vktitm&x #.f» •11 HAM AND EGGS. II RY the ham
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Cook this with the app: pantry check, scaling, and the assistant.