Dinner
Ham toast
Ham toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including mince the lean of two slices of cooked ham very finely.
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.
- Mince the lean of two slices of cooked ham very finely.
- Beat the yolks of two eggs, mix with the ham, adding enough cream or stock to make it soft.
- “The following method of determining the age of eggs is practised in the markets of Paris.
- About six ounces of common cooking salt is put into a large glass, which is then filled with water.
- When the salt is in solution an egg is dropped into the glass.
- If the egg is only one day old, it immediately sinks to the bottom;
- If three days old, it sinks only just below the surface.
- From five days upwards it floats;
- the older it is the more it protrudes out of the water.”— German Newspaper.
Historical transcription
Source method
- 1
Mince the lean of two slices of cooked ham very finely. Beat the yolks of two eggs, mix with the ham, adding enough cream or stock to make it soft. Keep it on the fire long enough to warm through, stirring all the time. Have ready some buttered toast cut in rounds. Lay the ham mixture neatly on each piece.
- 2
“The following method of determining the age of eggs is practised in the markets of Paris. About six ounces of common cooking salt is put into a large glass, which is then filled with water. When the salt is in solution an egg is dropped into the glass. If the egg is only one day old, it immediately sinks to the bottom; if any older it does not reach the bottom of the glass. If three days old, it sinks only just below the surface. From five days upwards it floats; the older it is the more it protrudes out of the water.”— German Newspaper.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.