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Spanish Eggs

A historical recipe from Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914).

A historical recipe

Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914). Project Gutenberg eBook #9464.

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 Bohemian San Francisco Its restaurants and their most famous recipes—The elegant art of dining., by Edwords, Clarence E. (Clarence Edgar) (1914). Digitised by Project Gutenberg, eBook #9464 (https://www.gutenberg.org/ebooks/9464). 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

Method

  1. Empty a can of tomatoes in a frying pan;
  2. thicken with bread and add two or three small green peppers and an onion sliced fine.
  3. Add a little butter and salt to taste.
  4. Let this simmer gently and then carefully break on top the number of eggs desired.
  5. Dip the simmering tomato mixture over the eggs until they are cooked.
  6. Another favorite recipe of Mrs.
  7. Vallejo was Spanish Beefsteak prepared as follows: