Ham and Noodles in Casserole
A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.
A historical recipe
Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Cooking -- Pennsylvania); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1-1/2 cups cooked ham
- 1-1/2 cups milk Cook noodles
- 2 eggs
Method
- 1/2 lb.
- noodles 1-1/2 cups cooked ham, diced 2 eggs, beaten 1-1/2 cups milk Cook noodles in salted boiling water until soft.
- Pour into colander, drain and wash.
- Into a well greased casserole put alternate layers of noodles and ham.
- Beat eggs with the milk and pour over noodles and ham.
- Set casserole in pan of hot water and bake in moderate oven (350-f) for 30 minutes.