Egg and Tomato Sandwich
From Carolina cookery from Quaker kitchens, 1924
Cut diagonally and serve with a creamed or buttered vegetable.
Presented as published in 1924. 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 Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 33. The excerpt below is the record exactly as published.
EGG AND TOMATO SANDWICH 1 cup well-seasoned tomato-pulp 38 eggs Helt one tablespoon of better in a frying pan, add the tomato and when it is hot add the three eggs which have been slightly beaten. Lower the heat and cook, stirring constantly until it is of a creamy consistency. Spread be- tween thin slices of buttered toast made from brown bread
Cook this with the app: pantry check, scaling, and the assistant.