The 1901 Cookbook Archive
No. 1681 — Skillet Eggs with Dark Bread and Ham
English historical translation of Molokhovets recipe No. 1681 from the 1901 Russian cookbook, retaining original methods and measures.
Melt one or two spoonfuls butter in a frying pan and lightly fry thin dark-bread slices, a quarter Russian pound sliced ham and green onion.
Add one spoonful vinegar. Crack in four to six fresh eggs and season with salt.
When eggs begin to set, serve with a little sifted black pepper.
Original source: Read Russian recipe No. 1681. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.