vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spanish Eggs
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by Mrs. Edward D. Kingsley.
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 20. The excerpt below is the record exactly as published.
Spanish Eggs. Fry medium sized onion cut in small pices in large table- spoon butter. When brown, add 1 can tomatoes, 1 green ENTREES 55 pepper cut up; season highly with salt, pepper and paprika. Add 1 tablespoon butter and cook about 15 minutes. Put all in chafing dish. When very hot add 8 unbeaten eggs; stir until eggs are cooked and serve immediately on toast
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