Scrambled Eggs, Havemeyer

Ingredients

• two tomatoes, peeled
• one ounce of butter
• eight beaten eggs
• one-half cup of cream
• season with salt and pepper

Method

1. 1

   Cut the tomatoes in half, squeeze out the juice, and cut into small squares.

2. 2

   In a sauce pot, heat one ounce of butter, add the tomatoes, and simmer for two minutes.

3. 3

   Then add eight beaten eggs and one-half cup of cream.

4. 4

   Scramble in the usual manner.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 152. The excerpt below is the record exactly as published.

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