(since 1999)

RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes


FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



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'


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages