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Scrambled Eggs with Tomatoes, 1 (CEufs Brouilles aux Tomates)
From Cookery for every household, 1914
Serves 2
Probable cost, 10d.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 521. The excerpt below is the record exactly as published.
Scrambled Eggs with Tomatoes, 1 (CEufs Brouilles aux Tomates) 2 or 3 tomatoes. i Pepper. Salt. J oz. butter. | Scrambled eggs. Peel the tomatoes, and cut them in thin slices. Grease a flat fireproof dish, and put the tomatoes into it, seasoning with pepper and salt. Put the butter in small pieces on the top, and bake in the oven for 10 minutes. Scramble some eggs, spread them over the tomatoes, garnish with croutons of fried bread, and serve very hot. Probable cost, lOd. 1399. Scrambled Eggs with Tomatoes, 2 (CEufs Brouilles aux Tomates) 2 tomatoes. 1 oz. butter
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