Replying to @Jeon.3Dprints today I tried my first recipe out of my 1910 Anericab Woman’s Cookbook for Deviled Tomatoes recipe below.
Take large firm tomatoes and cut in slices one-half inch thick, and lay in a shallow dish; rub the yolk of a hard-boiled egg with one tablespoonful of vinegar, one of melted butter, one teaspoonful of sugar, a very little salt, mustard and cayenne; stir smooth, set upon the stove, and let come to a boil; then pour it on a well-beaten egg, set in a vessel containing hot water, while you broil the tomatoes; lay them on a hot dish and pour the hot dressing over them. #vintage #cooking
2025/8/5 Edited to
