Tomato Custards

Ingredients

• four cups chopped tomatoes
• four eggs
• one sliced onion
• one bay leaf
• sprig of parsley
• if there be not two cups of liquid, add water

Method

1. 1

   Simmer tomatoes, eggs, onion, bay leaf, and parsley for fifteen minutes.

2. 2

   Strain and add water if needed.

3. 3

   Beat eggs and add to liquid.

4. 4

   Pour into greased baking cups and bake in a pan of water until firm, about fifteen minutes.

5. 5

   Serve with cream sauce containing green peas.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 13. The excerpt below is the record exactly as published.

Tomato Custards. Simmer for fifteen minutes in a covered sauce- pan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsley. Strain, and if there be not two cups of liquid, add water

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