vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg in Tomato a la Laconia
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an egg dish for luncheon or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 372. The excerpt below is the record exactly as published.
Select small tomatoes — one for each person; put in hot water, remove the skin, cut away a slice from the top, scoop out — care¬ fully, leaving the outside shell. If large they can be cut in halves. Sprinkle with chopped parsley and the inside with a little pepper and salt and a small piece of butter. In the meantime, make round pieces of toast
Cook this with the app: pantry check, scaling, and the assistant.