Dinner
Breaded ham
Marion Harland’s original method for Breaded ham, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- When cold, skin and rub all over with flour.
- Next, brush with beaten egg, sift fine crumbs thickly ever the egg, then more egg and another coat of crumbs.
- Dust with pepper and brown gradually.
Historical transcription
Source method
- 1
Boil as directed in recipe for boiled ham. When cold, skin and rub all over with flour. Next, brush with beaten egg, sift fine crumbs thickly ever the egg, then more egg and another coat of crumbs. Dust with pepper and brown gradually.
- 2
Eat cold, garnished with parsley.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.