Dinner
Tomatoes and poached eggs
Marion Harland’s original method for Tomatoes and poached eggs, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make of the thick portion of the to mato a layer in the bottom of a platter, seasoning to taste with pepper and salt, and, if desired, with a few drops of onion juice;
- make all very hot and lay on the bed thus prepared carefully poached eggs.
- If fried eggs are preferred, they may be substituted.
- Dust them with a little salt and pepper and serve at once.
Historical transcription
Source method
- 1
Cook tomatoes by either of the preceding recipes, or stew them until tender. If you do the latter, strain off the thin, watery liquor that comes from them in cooking, and set it aside for sauces or for seasoning. Make of the thick portion of the to mato a layer in the bottom of a platter, seasoning to taste with pepper and salt, and, if desired, with a few drops of onion juice; make all very hot and lay on the bed thus prepared carefully poached eggs. If fried eggs are preferred, they may be substituted. Dust them with a little salt and pepper and serve at once.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.