vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Scrambled with Tomatoes and Green Pepper
From The Cook County cook book, 1912
Serves 3
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 39. The excerpt below is the record exactly as published.
EGGS SCRAMBLED WITH TOMATOES AND GREEN PEPPER. — Remove the seeds and veins from a green pepper and cut it in shreds. Scald 5 tomatoes, remove the skins, and cut in quarters, cook the peppers and tomatoes in 2 tablespoons of butter until the liquid is reduced, then season with salt and keep hot. Melt 2 tablespoons of butter in a second pan or blazer, pour in 6 eggs
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