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Ham Toast Foe Luncheon

A toast topped with a warm mixture of egg yolk, sweet milk, and grated ham.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and ham are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham Toast Foe Luncheon

Ingredients

Directions

Make the ham mixture

  1. Beat the egg yolk with the sweet milk.

  2. Heat the mixture gently until warm.

  3. Stir in the grated or chopped ham and let it simmer for a few moments.

Serve

  1. Pour the ham mixture over the buttered toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + hamtop 23% of all pairs
    Smell alikemoderate
    Cooked together1,089 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolk
Thickens the mixture as it warms and gives it a rich, creamy texture.
Sweet milk
Loosens the egg yolk and adds moisture so the mixture spreads smoothly over toast.
Ham
Provides the savoury, salty flavour that defines the dish.

The step that matters

Heat the mixture gently until warm. Egg yolk thickens when heated, but high heat can scramble it into lumps. Gentle warming lets it thicken smoothly into a creamy coating.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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