vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomatoes, Surprise
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.1 g
Carbohydrates4.8 g
Fiber1.5 g
Sugars3.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium292 mg
Calcium12 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8.2 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 187. The excerpt below is the record exactly as published.
Tomatoes, surprise Scrambled eggs with tomatoes Eggs, de Lesseps Rolls Rump steak, Dickinson Coffee French fried potatoes Jerusalem artichokes in cream Camembert cheese with crackers Assorted fruit Demi tasse DINNER Puree of turnips, Caroline Mortadella. Salted almonds Broiled fillet of sole, maitre d'hctel Leg of veal, au jus Carrots, Vichy Peas in butter Chateau potatoes Field and beet salad Strawberry ice cream Assorted cakes Coffee Scrambled eggs with tomatoes. Peel four tomatoes, cut in two, and squeeze out the water. Then cut in small squares, and put in a saute pan with one ounce of butter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt and pepper; and then scramble with the tomatoes. Tomatoes, surprise. Peel four tomatoes, cut off the tops, and scoop out the centers with a small spoon. Season the inner side of the tomatoes with salt and pepper, and turn upside down so the water will run out. Cut some celery in small dices, wash well, and mix with mayonnaise sauce
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