- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
This recipe sounds good for breakfast or a late night snack. It is from "The Blue Grass Cook Book" by Minnie C. Fox published 1904.
Eggs with tomato sauce
Take 1/2 dozen small ripe tomatoes, remove the skins and stew them. Strain and season with salt, pepper, 1 tablespoon butter, and a pinch of soda. Return to the fire and add 2 tablespoons flour and boil thick. Scramble the eggs and pour the sauce around them and serve at once.
Eggs with tomato sauce
Take 1/2 dozen small ripe tomatoes, remove the skins and stew them. Strain and season with salt, pepper, 1 tablespoon butter, and a pinch of soda. Return to the fire and add 2 tablespoons flour and boil thick. Scramble the eggs and pour the sauce around them and serve at once.