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Hungarian Eggs (Delicious)

Name: Hungarian Eggs (Delicious)
Yield: 2 servings
Ingredients: a piece of butter the size of a walnut; small onion chopped fine; one pint of tomatoes strained; one-half pound of mild cheese; three eggs; salt; cayenne to suit taste

From The national course in home economics, 1917

Serves 2

Serve on crackers or buttered toast.

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 131. The excerpt below is the record exactly as published.

HUNGARIAN EQGS (DELICIOUS). A piece of butter the size of a walnut, small onion chopped fine, one pint of tomatoes strained, one-half pound of mild cheese, three eggs, salt, cayenne to suit taste

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