Tomato Salad

Ingredients

• Twelve medium-sized tomatoes
• four hard boiled eggs
• one raw egg, well beaten
• one-half teaspoonful of cayenne pepper
• one teaspoonful of white sugar
• two of made mustard
• one tablespoonful of olive oil
• one teacupful of vinegar
• one teaspoonful of salt

Method

1. 1

   Rub the yolks to a smooth paste, adding by degrees the salt, pepper, sugar, mustard, and oil.

2. 2

   Beat the raw egg to a froth, and stir in lastly, the vinegar.

3. 3

   Peel the tomatoes and slice them a quarter of an inch thick; then set the dish on the ice while you prepare the dressing.

4. 4

   Stir a great lump of ice rapidly in the dressing until it is cold; take it out, cover the tomatoes with the mixture and set back on the ice until ready to serve.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 46. The excerpt below is the record exactly as published.

four hard boiled eggs and three sardines, freed of bones. Add this to either of the above and you have an excellent fish dressing. TOMATO SALAD. Twelve medium-sized tomatoes, peeled and sliced, four hard SALADS. 79 boiled eggs, one raw egg, well beaten, one-half teaspoonful of cayenne pepper, one teaspoonful of white sugar, and two of made mustard, one tablespoonful of olive oil, one teacupful of vinegar, one teaspoonful of salt

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