Scrambled Tomatoes

Ingredients

• Remove the skins from a dozen tomatoes
• add a little butter
• add pepper
• add salt
• beat up five or six eggs

Method

1. 1

   Remove the skins from a dozen tomatoes; cut them up in a saucepan; add a little butter, pepper, and salt.

2. 2

   When sufficiently boiled, beat up five or six eggs and just before serving, turn them into the saucepan with the tomatoes, and stir one way for two minutes, allowing them time to be done thoroughly.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 130. The excerpt below is the record exactly as published.

and pepper, dredge well with flour, or roll in egg and crumbs, and fry them brown on both sides evenly, in hot butter and lard mixed. Or, prepare them the same as for frying, broiling on a well-greased gridiron, seasoning afterward the same as beef- steak. ,A good accompaniment to steak. Or, having prepared the follow- ing sauce, a pint of milk, a tablespoonful of flour and one beaten egg, salt, pepper and a very little mace; cream an ounce of butter, whisk into it the milk and let it simmer until it thickens; pour the sauce on a hot side-dish and arrange the tomatoes in the centre. SCRAMBLED TOMATOES. Remove the skins from a dozen tomatoes; cut them up in a saucepan; add a little butter, pepper and salt; when sufficiently boiled, beat up five or six eggs and j ust before you serve turn them into the saucepan with the tomatoes, and stir one way for two minutes, allowing them time to be done thoroughly. CUCUMBER A LA CREME. Peel and cut into slices (lengthwise) some fine cucumbers. Boil them until soft; salt to taste, and serve with delicate cream sauce. For Tomato Salad, see Salads, also for Raw Cucumbers. FRIED CUCUMBERS. Pare them and cut lengthwise in very thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each, mixed. Brown both sides and serve warm. GREEN CORN, BOILED. This should be cooked on the same day it is gathered; it loses its sweet- ness in a few hours and must be artificially supplied. Strip off the husks VEGETABLES. 197 pick out all the silk and put it in boiling water; if not entirely fresh, add a tablespoonful of sugar to the water, but no salt; boil twenty minutes, fast, and serve; or you may cut it from the cob, put in plenty of butter and a little salt, and serve in a covered vegetable dish. The corn is much sweeter when cooked with the husks on, but requires longer time to boil. Will generally boil in twenty minutes. Green corn left over from dinner makes a nice breakfast dish, prepared as follows: Cut the corn from the cob, and put into a bowl with a cup of milk to. every cup of corn, a half cup of flour, one egg, a pinch of salt, and a little butter. Mix well into a thick batter, and fry in small cakes in very hot butter. Serve with plenty of butter and powdered sugar. CORN PUDDING. This is a Virginia dish. Scrape the substance out of twelve ears of tender, green, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater) ; add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk. Bake about half or three-quarters of an hour. STEWED CORN. Take a dozen ears of green sweet corn, very tender and juicy ; cut off the kernels, cutting with a large sharp knife from the top of the cob down; then scrape the cob. Put the corn into a saucepan over the Are with just enough water to make it cook without burning ; boil about twenty min- utes, then add a teacupful of milk or cream, a tablespoonful of cold butter, and season with pepper and salt

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