Tomatoes and Eggs

Ingredients

• Three eggs
• butter the size of a walnut
• one-half of a can of tomatoes
• one-half of a small onion, cut in fine pieces
• small tablespoonful of flour
• salt and red pepper to taste

Method

1. 1

   Stew the tomatoes and onion together in the chafing dish for five minutes, then stir in the butter and flour made into a paste.

2. 2

   Add the eggs, which have been broken into a bowl and stirred lightly with a fork.

3. 3

   Add seasoning, then stir constantly until rather thick and take away from the boiling water at once.

4. 4

   Serve on hot buttered toast.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 138. The excerpt below is the record exactly as published.

TOMATOES AND EGGS. Three eggs, butter the size of a walnut, one-half of a can of tomatoes, one-half of a small onion, cut in fine pieces, small tablespoonful of flour, salt and red pepper to taste

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