Eggs aux Tomates
From Paper-bag cookery, 1911
Cut away the top of the bag to serve.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.
Eggs aux Tomates. — Butter a bag thickly. Put into it half a pint of thick tomato catsup and a lump of butter the size of a walnut. Cook in a hot oven for io minutes. Cut a square from the center of the bag and break in one by one four eggs
Cook this with the app: pantry check, scaling, and the assistant.