Aunt Elinor's Egg and Tomato
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 15. The excerpt below is the record exactly as published.
Aunt Elinor's Egg and Tomato Have thick tomato sauce ready and hot, also 1 teaspoonful chopped green peppers for each portion, and rounds of buttered toast. Scramble eggs.
Cook this with the app: pantry check, scaling, and the assistant.