Tomato Sandwiches

Ingredients

• three large tomatoes
• ^ unit onion juice
• some salt
• pepper
• cayenne
• 2 units of butter
• 4 units of hard-boiled yolk of eggs
• ^ of Harvey sauce

Method

1. 1

   Pulp three large tomatoes.

2. 2

   Reduce by boiling.

3. 3

   Add 0.5 unit onion juice and salad oil; some salt, pepper, cayenne, and sugar.

4. 4

   Pound 4 units of hard-boiled yolk of eggs with 2 units of butter and 0.5 of Harvey sauce.

5. 5

   Mix with the tomatoes.

6. 6

   Make into sandwiches.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 247. The excerpt below is the record exactly as published.

Tomato Sandwiches. — Pulp three large tomatoes. Reduce by boiling. Add ^ unit onion juice and salad oil; some salt, ])epper, cayenne, and sugar. Pound 4 units of hard-boiled yolk of eggs with 2 units of butter and ^ of Harvey sauce. Mix with the tomatoes. Make into sandwiches. 10. Thunder-and-Lightning Sandwiches.— Take some thin slices of bread, dip on one side in golden syrup, letting it soak in well. Cover with thick Devonshire cream. Lay together lightly. 11. Valetta Sandwiches. — Take half a tin of black Leicester mushrooms, two small tomatoes, a little onion juice, 5 units of cream, salt and pepper

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