Eggs with Tomato Sauce
A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).
A historical recipe
The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.
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 The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). 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
- Melt three tablespoonfuls of butter.
- Cook in this two slices of onion, a little parsley, and a small piece of green pepper.
- When browned slightly add two tablespoons of flour.
- Cook until frothy.
- Add a cup of tomatoes (cooked).
- Stir until it boils, then strain.
- Put one or two tablespoonfuls of sauce in each ramequin.
- Break an egg over the sauce.
- Cook in a hot oven for five minutes, or until the egg is set.
- Put a little of the sauce kept hot over the eggs and serve at once.
- Mrs.
- H.
- A.
- S.