Ham Toast
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
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 Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). 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.
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Ingredients
Method
- From MRS.
- ROSINE RYAN, of.
- Texas, Lady Manager-at-Large.
- Your enterprise commends itself to every woman who has the best interests of her sex uppermost in her thoughts.
- Among the happy recollections of my childhood, luncheon Ham Toast stands out temptingly clear.
- It was my mother's own, and I give it in preference to several others that occur to me.
- Most cordially yours, Boil a quarter of a pound of lean ham;
- chop it very fine;
- beat into it the yolks of three eggs, half an ounce of butter and two tablespoonfuls of cream;
- add a little cayenne;
- stir it briskly over the fire until it thickens;
- spread on hot toast;
- garnish with curled parsley.