Eggs and Tomatoes

Ingredients

• 1 tablespoon butter
• 1 dessert spoon flour
• ½ pt. of thick tomatoes
• 6 eggs beaten
• 1 teaspoon salt
• ¼ teaspoon onion juice

Method

1. 1

   Mix 1 tablespoon butter and 1 dessert spoon flour; cook together and add ½ pt. of thick tomatoes.

2. 2

   When this is hot, add 6 beaten eggs, 1 teaspoon salt, and ¼ teaspoon onion juice.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 33. The excerpt below is the record exactly as published.

EGGS AND TOMATOESi— Dp. C.B. Brown, S. F. Mix 1 tablespoon 'butter and 1 dessert spoon flour; cook together and add % pt. of thick tomatoes. When this is hot, add 6 eggs beaten liglht, 1 teaspoon salt, and :%' teaspoon onion juice

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