vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Eggs and Tomatoes
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 133. The excerpt below is the record exactly as published.
FRIED EGGS AND TOMATOES. Break six eggs gently into a pan with plenty of butter and fry until the whites are crisp. Cut six tomatoes
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