vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eggs with Tomato Sauce
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 55. The excerpt below is the record exactly as published.
Eggs with Tomato Sauce. Beat up 3 eggs, add 1 oz butter broken into small pieces, season with pepper and salt, stir over a slow fire in a small saucepan until the eggs thicken, then draw to the side of the stove, and add a dessertspoonful of tomato sauce, and continue to stir until they are nicely set, but not in the least dry; have ready on a hot plate some small rounds of dried bread, cover these with the egg mixture, scatter thickly over some grated Gruyere cheese
Cook this with the app: pantry check, scaling, and the assistant.