Tomato and Egg Entree
From San Rafael cook book, 1906, 1906
Serves 1
Nice served with lamb chops.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 46. The excerpt below is the record exactly as published.
TOMATO AND EGG ENTREE— Mrs. W. T. Wheatly, Los Angeles. Allow 1 tomato for each person, scrape out about % the center, put in granite dish, drop an egg
Cook this with the app: pantry check, scaling, and the assistant.