Eggs Caracas

Ingredients

• a cup of dried beef
• a cup of tomatoes
• a quarter of a cup of grated cheese
• a few drops of onion juice
• a piece of green pepper
• two tablespoons of butter
• three eggs

Method

1. 1

   Scald and chop dried beef, mix with tomatoes, cheese, onion juice, and green pepper.

2. 2

   Melt butter in a pan, stir in the mixture, add beaten eggs, and cook like scrambled eggs.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 24. The excerpt below is the record exactly as published.

EGGS CARACAS Scald a cup of dried beef for a minute, then drain and chop fine; add a cup of tomatoes, a quarter of a cup of grated cheese, a few drops of onion juice, a piece of green EGG ENTREES 40 pepper, chopped fine, and a bit of cayenne. Melt two table- spoons of butter in an omelette pan, stir in all the ingredients and when quite hot add three eggs, well beaten, and cook like scrambled eggs. 149. EGGS AUX CROUTONS Rub a hot frying pan with a sliced clove of garlic and then heat in it a wineglass each of olive oil and melted butter. Fry a finely chopped onion for a few moments, then strain out and fry in the grease half a cup of stale bread, cut in dice, stirring to keep from burning. When golden brown, drain and keep hot. Beat six eggs enough to mix together. Pour into a well-greased omelette pan and scram- ble, adding just before they set two tablespoons of thick cream, salt, paprika, and the croutons. Stir until well set, but not too dry, and garnish with crisp bacon or sausages. 150. EGGS— EAST INDIAN Cut a small slice from each end of three hard-boiled eggs and cut in halves across; melt two ounces of butter in a saucepan ; add a heaping teaspoon of curry powder, a des- sert spoon of anchovy sauce and stir until blended; then add the egg-yolks, pounded smooth. Fill the whites with this, place each on a round of fried toast and garnish with water-cress. 151. EGGS A L'EXPOSITION Break eight eggs into a bowl and beat slightly with a fork; add half a teaspoon of salt and the same of chile powder ; then stir in a cup of fresh American dairy cheese cut into a third of an inch cubes ; melt a tablespoon of but- ter in an omelette pan, turn in the eggs and cook on a very slow fire, stirring thoroughly until the cheese is melted and the eggs are cooked. 152. EGGS GENEVOISE Weigh six eggs, break them into a bowl, which has been rubbed with garlic, and beat until creamy; add a generous tablespoon each of thick cream and melted butter, a little onion juice, a half teaspoon of salt, a pinch of cayenne, and a third of their weight in grated cheese, preferably gruyere. Beat well and partly fill greased timbale moulds. Set them in a pan of hot water and bake in a moderate oven until firm like custard. Turn out and serve with any good sauce. EGG ENTREES 153. EGGS— GRECIAN Butter a shallow earthen platter and sprinkle well with fresh mint, chopped very fine. Break six eggs carefully into the dish, season with salt and paprika and cover with a few tablespoons of thick cream. Sprinkle with fried crumbs and bake for five minutes. 154. EGGS GRUYERE Chop a quarter of a pound of gruyere cheese fine and melt in a cup of hot chicken broth with a tablespoon of butter ; add a teaspoon of onion juice, a little grated nutmeg; the/i stir in four well-beaten eggs and cook until thick in a double boiler, stirring constantly. Serve on buttered toast. 155. EGGS GUATEMALAN Slice two Spanish onions an'1 two oell peppers fine ; fry until tender in three tablespoons of olive oil, then add six large tomatoes, cut up, and a half teaspoon of salt. Sim- mer about half an hour, then turn into a pudding dish and pour a very little sweet oil over the top. Break carefully, at equal distances, six eggs ; cover and cook on top of the stove until the eggs are set. Half a cup of corn cut from the cob is a very nice addition to this. They can also be cooked in ramekins. 156. EGGS HINDU Boil five eggs for twenty minutes ; remove from shell and slice ; spread in a buttered pudding dish and season with salt, pepper, cayenne and a rounded teaspoon of curry powder. Beat two eggs until creamy; add salt, pepper, a teaspoon of flour (dissolved in a tablespoon of cream), and two teaspoons of melted butter; beat again and pour into the pudding dish ; sprinkle with crumbs and bake in a moderate oven. 157. EGGS AND MUSHROOMS Heat half a cup of tomato sauce and add half a teaspoon of Worcestershire sauce. Peel and break into small pieces half a pound of fresh mushrooms and saute them in two tablespoons of butter

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