vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg a la Espagnole
From The Cook County cook book, 1912
Serves 1
A quick and flavorful egg dish.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 15. The excerpt below is the record exactly as published.
EGG A LA ESPAGNOLE— Chop very fine 2 small cloves of garlic and half a green pepper. Dice 2 small tomatoes or 1 very large one. Put in a saucepan a piece of butter the size of an egg; when melted, put in the tomatoes, garlic, and pepper. Cook slowly until tomatoes are done, then add the 6 eggs and salt
Cook this with the app: pantry check, scaling, and the assistant.