vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Mexicana
From The Cook County cook book, 1912
Serves 1
May be made without high seasonings.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 21. The excerpt below is the record exactly as published.
EGGS MEXICANA. — 1 onion, 1 green pepper, 1 red pepper, ^ pt. tomatoes, 1 teaspoon salt, saltspoon of pepper, 6 or 8 eggs. Put 2 tablespoons of 'butter
Cook this with the app: pantry check, scaling, and the assistant.