Tomatoes with Eggs

Ingredients

• a three-pound can of tomatoes
• a seasoning of butter
• pepper
• salt
• a pint of bread-crumbs
• six eggs beaten up very light

Method

1. 1

   Put tomatoes in a stew-pan with butter, pepper, and salt, and cook for five minutes.

2. 2

   Stir in bread-crumbs and beaten eggs, mixing well.

3. 3

   Cook until the eggs are set, being careful not to scorch, then serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 70. The excerpt below is the record exactly as published.

Tomatoes with Eggs. (Mn. Fannie Gwynn, Harrison.) Take a three-pound can of tomatoes, and put them on the stove in a stew-pan, with a seasoning of butter, pep- per, and salt, and let them cook for five minutes ; then stir in a pint of bread-crumbs, and lastly add six eggs beaten up very light, stirring them in with the tomatoes, and beating up all together. Let them cook until the eggs are set — take care not to let them scorch — and dish- ing up quickly, serve hot. 143 VIMQINU CQOKEMT'BOOK. CHAPTER XII. ENTRIES. Croquettes, No. 1. — Croquettes, No. 2. — Rice Croquettes. — A Boned Hen.— Welsh Rarebit, No. 1.— Welsh Rarebit, No. 2.— English Rarebit. — Scotch Rarebit. — Picoadillo. — Ragdut of Oysters and Mushrooms. — A Ragdut of Mushrooms. — Mushrooms with Cream. — Mushrooms with White Sauce. — Turkey ft la Daube. — Chickens ft la Daube. — Partridges ft la Daube. — To Make Nice Meat Jelly. — Salmagundi. — A Pig in Jelly. — A Ragdut of Ham. — A Ragdut of Sweetbreads.— A Ragdut of Truffles.— A Ragdut of Cauli- flower, Ckoqu^ttes, No. 1, (A French Recipe.) Onb pound and a half of chicken, turkey, or veal al- ready cooked, two table-spoonfuls of minced ham, also one table-spoonful of butter rolled in flour, the yolk of one egg^ half a pint of cream, salt, pepper

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