Scrambled Eggs with Tomato
From Luncheons, 1902
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 21. The excerpt below is the record exactly as published.
Scrambled eggs with tomato. Place scrambled eggs on rounds of browned bread, and on the top of each piece place a slice of broiled tomato
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