Eggs Guacamole
A historical recipe from Classic Variations in Cooking with Texas Eggs, by Anonymous.
A historical recipe
Classic Variations in Cooking with Texas Eggs, by Anonymous. Project Gutenberg eBook #62665.
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 Classic Variations in Cooking with Texas Eggs, by Anonymous. Digitised by Project Gutenberg, eBook #62665 (https://www.gutenberg.org/ebooks/62665). 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.
Mexico. Associated with Mexico by curated dish list: guacamole (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a slice of hard-cooked egg
- a sprig of parsley
- 2 finely chopped tomatoes
- 1 lemon
- 8 small tomatoes
Method
- 8 servings For a colorful salad, this guacamole is served in a tomato with sliced egg for garnish.
- 4 peeled, mashed ripe avocados 2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups) 2 mashed, hard-cooked eggs Juice 1 lemon ⅛ tsp.
- garlic Salt and pepper to taste 8 small tomatoes, or 4 large, halved Sliced hard-cooked eggs for garnish Parsley Combine first seven ingredients and blend well.
- If using small tomatoes, cut off the top ⅓, and scoop out the inside core carefully.
- Cut large tomatoes in half and remove inner sections carefully.
- Fill tomato “cups” with guacamole and top with a slice of hard-cooked egg and a sprig of parsley.