Spanish Eggs
A historical recipe from The Fun of Cooking, by Caroline French Benton (1914).
A historical recipe
The Fun of Cooking: A Story for Girls and Boys, by Caroline French Benton (1914). Project Gutenberg eBook #33213.
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 Fun of Cooking, by Caroline French Benton (1914). Digitised by Project Gutenberg, eBook #33213 (https://www.gutenberg.org/ebooks/33213). 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.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "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
- 1 tablespoonful of butter
- 1/2 cup of gravy
- 1 teaspoonful of salt
- 1 onion
- 1 green pepper
- 6 eggs
Method
- Mix in the chafing dish.
- 1 tablespoonful of butter.
- 1/2 cup of gravy or strong soup.
- 1 onion, chopped fine.
- 1/2 cupful of thick tomato (canned).
- 1 green pepper, without the seeds, chopped fine.
- Cook this fifteen minutes, stirring so it will not burn;
- then put into it: 6 eggs, beaten a little without separating.
- 1 teaspoonful of salt.
- If, in cooking the vegetables, they get dry, put in a little more butter and tomato.
- Miss Betty said if Mildred would stir this often she did not need to use the hot-water pan of the chafing-dish.
- "It takes so much longer to cook with it that I never use it if I can help it," she explained.
- "And now for the potatoes, Brownie."