Spanish Eggs
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.
SPANISH EGGS Cover the bottom of an earthen baking-dish with well-sea- soned tomato puree. Arrange on it poached eggs, leaving spaces to show the red color. Lay between the eggs whole small sausages
Cook this with the app: pantry check, scaling, and the assistant.