Deviled Tomatoes

Ingredients

• Cut fresh tomatoes into thick slices
• 1 tablespoonful of the following mixture
• Yolk of one hard-boiled egg
• 1 teaspoonful of powdered sugar
• 2 teaspoonfuls dry mustard
• 2 tablespoonfuls chopped green pepper
• 2 tablespoonfuls scraped onion
• 2 tablespoonfuls finely shaved parsley
• Vinegar to moisten

Method

1. 1

   Dredge tomato slices with flour, salt, and pepper, and cook in hot butter.

2. 2

   Mix other ingredients to a cream, warm slightly, and place on tomatoes.

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 36. The excerpt below is the record exactly as published.

Deviled Tomatoes Cut fresh tomatoes into thick slices, dredge them with flour, salt, and pepper, and cook in hot butter on a pan until thoroughly heated. Serve on a hot dish with One tablespoonful of the following mixture on each slice. 1 tablespoonful butter. Yolk of one hard-boiled egg. 1 teaspoonful powdered sugar. Salt, and a dash of paprika, or 2 teaspoonfuls dry mustard. a few grains cayenne. Mix the above ingredients to a cream, then add: 2 tablespoonfuls chopped green pepper. 2 tablespoonfuls scraped onion. 2 tablespoonfuls finely shaved parsley. Vinegar to moisten

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