Scrambled Tomatoes

Original Recipe

Remove the skins from a dozen tomatoes; cut them up in a saucepan; add a little butter, pepper and salt; when sufficiently boiled, beat up five or six eggs and just before you serve turn them into the saucepan with the tomatoes, and stir one way for two minutes, allowing them time to be done thoroughly.

Ingredients

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  • 1 dozen tomatoes
  • 1 saucepan
  • 1 little butter
  • 5 or six eggs and just before you serve turn them into the saucepan with the tomatoes
  • 1 way for two minutes
  • 1 thoroughly

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Instructions

  1. 1

    Remove the skins from a dozen tomatoes; cut them up in a saucepan; add a little butter, pepper and salt; when sufficiently boiled, beat up five or six eggs and just before you serve turn them into the saucepan with the tomatoes, and stir one way for two minutes, allowing them time to be done thoroughly.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)