Aunt Elinor's Spanish Scrambled Eggs

Ingredients

• 3 tablespoonsful butter
• 1 cupful peeled and cut-up mushrooms
• 1 tablespoonful flour
• 6 eggs, beaten
• 1 3/4 cups tomatoes, not strained
• 1/2 cupful chopped green peppers or pimentoes
• salt
• pepper

Method

1. 1

   Melt butter.

2. 2

   Cook onion in it till yellow.

3. 3

   Add flour and stir till smooth.

4. 4

   Add tomatoes and mushrooms, green peppers or pimentoes.

5. 5

   Stir about 4 minutes.

6. 6

   Add beaten eggs very slowly and finish cooking over hot water.

7. 7

   Serve on buttered toast.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 14. The excerpt below is the record exactly as published.

Aunt Elinor's Spanish Scrambled Eggs (for chafing-dish) 3 tablespoonsful butter 1 cupful pealed and cut-up 1 chopped onion mushrooms 1 tablespoonful flour 6 eggs, beaten 13^ cups tomatoes, salt and pepper not strained H cupful chopped green peppers or pimentoes

Cook this with the app: pantry check, scaling, and the assistant.