Deviled Tomatoes

Ingredients

• two or three large firm tomatoes
• one tablespoonful of butter
• one of vinegar
• the yolk of one hard-boiled egg
• a very little sugar
• salt
• mustard
• cayenne pepper

Method

1. 1

   Cut tomatoes into slices and lay on a sieve.

2. 2

   Make a dressing of butter and vinegar rubbed smooth with egg yolk, add sugar, salt, mustard, and cayenne pepper; beat until smooth and heat to a boil.

3. 3

   Pour over well-beaten egg while whipping to a smooth cream.

4. 4

   Serve over broiled tomatoes.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 321. The excerpt below is the record exactly as published.

DEVILED TOMATOES. Take two or three large firm tomatoes, not over ripe, cut them in slices one-half inch thick an^ lay on a sieve. Make a dressing of one tablespoonful of butter and one of vinegar rubbed smooth with the yolk of one hard-boiled Qgg; add a very little sugar, salt, mustard and cayenne pepper

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