Skip to content

Tomatoes a la Sir Edward Grey Hommage

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • a slice off

Method

  1. Take some fine firm tomatoes, not very ripe.
  2. Turn them with the stalk side up and cut a slice off the top with a sharp knife.
  3. Take out the inside with a teaspoon.
  4. Break into each tomato a pullet's egg, sprinkle with pepper and salt.
  5. The inside of the tomato you will pass through a fine wire sieve and it will be a thick liquor;
  6. mix it with bread-crumbs, salt, pepper, and some grated cheese till quite thick.
  7. Put this mixture on the top of each egg and place all in the oven for three or four minutes, so that the eggs are only just set and no more.
  8. [Amie inconnue.]