Henry Ward Beecher's Recipe for Cooking Tomatoes

Ingredients

• three pints of ripe tomatoes
• three small onions
• a cupful and a half of bread crumbs
• a dessertspoonful of salt
• a small teaspoonful of black pepper
• six well beaten eggs
• four tablespoonfuls of butter

Method

1. 1

   Parboil onions, cut tomatoes, add onions, bread crumbs, salt, and pepper.

2. 2

   Simmer for at least an hour.

3. 3

   Stir in beaten eggs and butter before serving.

As published

This recipe was extracted from Kirmess cook book (1907), page 114. The excerpt below is the record exactly as published.

HENRY WARD BEECHER's RECIPE FOR COOKING TOMATOES. Very good. Put to parboil three small onions ; while this is being done cut up three pints of ripe tomatoes; add the onions cut fine, a cupful and a half of bread crumbs, a dessertspoonful of salt and a small teaspoonful of black pepper ; stir together and simmer at least an hour, the longer the better ; just before they are to be served, stir in six well beaten eggs, separate the whites and yolks, and four tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.