Tomatoes and Spinach

Ingredients

• two pounds of cooked spinach
• half a dozen eggs
• four or five tomatoes
• half a tea-spoonful of shalot vinegar
• a trifle of cayenne
• salt to taste
• two ounces of butter

Method

1. 1

   Keep spinach warm in a mould.

2. 2

   Beat eggs and mash tomatoes, mix with vinegar, cayenne, and salt.

3. 3

   Scramble in a frying-pan with butter until set, then fill spinach mould with egg and tomato mixture.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 45. The excerpt below is the record exactly as published.

Tomatoes and Spinach Take a fancy border-mould and put in two pounds of cooked spinach, cooked as in recipe ' Spinach and Poached Eggs,' page 113. Keep the border-mould with the spinach in hot whilst the centre mixture is prepar- ing. Beat up half a dozen eggs and mash four or five tomatoes, and mix all together, flavouring with half a tea-spoonful of shalot vinegar, a trifle of cayenne, and salt to taste ; scramble all together in a frying-pan with two onces of butter

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