Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)
• Fine, firm tomatoes--about a quart.
• 3 hard-boiled eggs--the yolks only.
• 3 table-spoonfuls melted butter.
• 3 table-spoonfuls vinegar.
• 2 raw eggs, whipped light.
• 1 teaspoonful powdered sugar.
• 1 saltspoonful salt.
• 1 teaspoonful made mustard.
• A good pinch of cayenne pepper.
Pound the boiled yolks; rub in the butter and seasoning.
Beat light, add the vinegar, and heat almost to a boil.
Stir in the beaten egg until the mixture begins to thicken.
Set in hot water while you cut the tomatoes in slices nearly half an inch thick.
Broil over a clear fire upon a wire oyster-broiler.
Lay on a hot chafing-dish, and pour the hot sauce over them.
The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'