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Spanish Eggs

A historical recipe from Luncheons, by Mary Ronald (1902).

A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

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 Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). 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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Method

  1. Cover the bottom of an earthen baking-dish with well-seasoned tomato purée.
  2. Arrange on it poached eggs, leaving spaces to show the red color.
  3. Lay between the eggs whole small sausages, already cooked, or sausages cut in inch lengths.
  4. Place a bit of butter on each egg and set the dish in the oven to heat it only.