Spanish Salad

Ingredients

• six ripe tomatoes
• one onion
• three sprigs of parsley
• a good-sized piece of butter
• salt and pepper to taste
• a teaspoonful of cornstarch
• a little milk
• three eggs

Method

1. 1

   Remove skin from tomatoes and put in a stewpan with chopped onion and parsley.

2. 2

   Add butter, salt, and pepper, and boil for twenty minutes.

3. 3

   Dissolve cornstarch in milk and add, stirring constantly.

4. 4

   Cook for two minutes, then add beaten eggs and serve on toast.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 89. The excerpt below is the record exactly as published.

Spanish Salad Remove the skin from six ripe tomatoes and put in a stewpan with one onion and three sprigs of parsley, the two latter chopped very finely; add a good-sized piece of butter, salt and pepper to taste, and boil twenty minutes. Dissolve a teaspoonful of cornstarch in a little milk and add this, stirring constantly; cook two minutes and remove from fire, then add three eggs

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