Eggs Creole
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Put two tablespoonfuls of butter and four of chopped onions into a saucepan, cook until the onion is soft, but not brown.
- Then add four peeled fresh tomatoes that have been cut into pieces, and three finely chopped green peppers.
- Cook this fifteen minutes, and add a level teaspoonful of salt.
- Have the eggs hard-boiled, and cut into slices.
- Put them into a baking dish, pour over the sauce, re-heat in the oven, and serve with a dish of boiled rice.