vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Eggs with Tomatos
From The Landmarks club cook book, 1903
Serves 3
A simple and satisfying meal.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 73. The excerpt below is the record exactly as published.
FRIED EGGS WITH TOMATOS. Ingredients : Six eggs, six tomatos. Break the eggs carefully into a pan filled with boiling oil or butter, and fry them until the whites are crisp. Divide the tomatos and fry them lightly in the butter. Place them in a dish, sprinkle with pepper and salt, and lay the eggs over them. Serve very hot. Mrs. H. W. O’Melveny. EGGS A LA GITANA. Ingredients : Eight eggs, two onions, one dessertspoonful of flour, two ounces of butter
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