Baked Eggs in Tomato Cases

Ingredients

• From ripe, medium-sized tomatoes.
• break an egg into each one.
• salt.
• sprinkle with chopped parsley.
• add a small piece of butter.

Method

1. 1

   Remove the stems from tomatoes; with a sharp paring knife or spoon remove sufficient of the centers to encase an egg nicely in each tomato.

2. 2

   Place them in an oiled granite baking pan, break an egg into each one, salt, sprinkle with chopped parsley, and add a small piece of butter.

3. 3

   Set in a moderate oven, and bake till the eggs are medium done.

4. 4

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 70. The excerpt below is the record exactly as published.

Salt. Boiling milk. Lemon honey. Mix the corn-starch, flour, salt, sugar, and cream; beat until smooth, and add the beaten yolks of the eggs, and the boiling milk; fold in the beaten whites, and bake in greased individual dishes in a quick oven, ten minutes; spread lemon honey on half of each one, and fold over; sprinkle powdered sugar on the top, and serve hot. For lemon honey, see chapter on puddings. PROTOSE OMELET Protose, % a thin slice. Eggs, 2. Parsley, minced. Cooking oil. Mince the protose fine; beat the yolks of the eggs a 280 VEGETAEIAN COOK BOOK little, and stir the minced protose into them. Beat the whites into a froth, not stiff, and stir into the protose; add a little minced parsley. Put a little oil into an omelet pan, and when hot pour in the mixture. Cook a few min- utes. Insert a knife between the omelet and the pan, and with a sudden turn of the hand fold the omelet in two. Cook in a hot oven two or three seconds. Serve hot. GLUTEN OMELET Same as plain omelet, adding one tablespoonful of gluten to eggs and milk before beating. Serve at once on a hot platter. RICE OMELET Same as plain omelet, only adding one ' tablespoonful of cooked rice to eggs and milk before beating. Serve on a hot platter at once. APPLE OMELET Same as plain omelet. Serve with a tablespoonful of well-seasoned apple sauce, mixed with an equal amount of beaten white of egg on side of platter. GRANOSE OMELET Same as plain omelet, adding two tablespoonfuls of cream instead of milk, and one or two tablespoonfuls of granose before beating. EGGS 281 OMELET WITH TOMATO Prepare a plain omelet; and when ready to fold, put a layer of baked ripe tomatoes on one half, and fold the other half over it. Serve with or without a tomato gravy, as preferred. ONION OMELET Make as for plain omelet, placing one dessert-spoonful of lightly braized onion on the omelet just before folding. Serve on a hot platter at once. GREEN PEA OMELET Make as for plain omelet, folding one tablespoonful of French peas with a little thick cream sauce over them. Serve at once on a hot platter, ASPARAGUS OMELET Make as for plain omelet, folding in one tablespoonful of asparagus tips, which have been nicely seasoned. Serve on hot platter at once. OMELETS Onions, peas, lentils, granose, gluten, rice, nuts, minced olives, etc., may be used in omelets. 282 VEGETARIAN COOK BOOK SCRAMBLED EGGS WITH SUGAR CORN Prepare as for scrambled eggs with, protose, using nice, tender com in place of protose. Salt, and serve at once on liot platters. SCRAMBLED EGGS WITH ONIONS Prepare as for scrambled eggs with protose, using one teaspoonful of lightly braized onion in place of protose. Salt, and serve on hot platters at once. SCRAMBLED EGGS WITH PROTOSE Cream or milk, 1 tablespoon (for one person). Fresh eggs, 2. Protose, minced, 1 tablespoon. Into an oiled skillet containing one tablespoonful of cream or milk, break the eggs, slightly whipping them with an egg whip or spoon; then add protose. Stir to prevent sticking to the bottom, also to mix thoroughly the egg with the protose. Salt; scramble (soft, medium, or hard) as desired. Serve at once on hot platters. SCRAMBLED EGGS WITH PARSLEY Prepare as for scrambled eggs with protose, omitting protose and substituting minced parsley. POACHED EGGS Take fresh eggs, as only fresh eggs poach nicely; break them into a pan of hot water, almost boiling. Let the pan EGGS 283 set on the range where it will not boil; poach as desired, — soft, two minutes; medium, three minutes; hard, five min- utes. Serve on a platter; garnish with watercress or parsley. Serve while very hot. POACHED EGGS ON GRANOSE Heat granose in the oven a few minutes; put a few spoonfuls on a plate, and place poached eggs on top. POACHED EGGS ON TOAST Serve poached eggs on light browoi slices of zwieback, or fresh toast if preferred, that has been slightly moistened, not soaked, with hot cream, milk, or water. CURDLED EGGS Bring a kettle of water to boiling point, set on back of range for two minutes, then drop in eggs, and leave for eight minutes. Serve in cups. JELLIED EGGS Cook the same as curdled eggs, leaving in water fifteen minutes instead of eight. FLOATED EGGS Take two fresh eggs ; separate whites from yolks, being careful not to break yolks; place them in a dish of boil- ing water, and cook till set as desired,— two minutes for medium, four minutes for hard. Meantime beat the whites 284 VEGETARIAN COOK BOOK very stiff, mold them in a soup bowl, and float the molds on boiling water two or three minutes till nicely set. Then place them on a large platter, place a yolk in the center of each, garnish with parsley, and serve. BAKED EGGS IN TOMATO CASES From ripe, medium-sized tomatoes remove the stems; and with a sharp paring knife or spoon remove sufficient of the centers to encase an egg nicely in each tomato. Place them in an oiled granite baking pan, break an egg into each one, salt , sprinkle with chopped parsley, and add a small piece of butter.

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