Tomatoes with Eggs in Ramekins
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 132. The excerpt below is the record exactly as published.
TOMATOES WITH EGGS IN RAMEKINS— Half fill greased ramekins with DEL MONTE Canned Tomatoes which have been seasoned. Put an egg in each, sprinkle with grated cheese and crumbs, and bake until eggs are set and crumbs brown. Allow 1 tablespoon each of grated cheese
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