Dinner
Devilled Tomatoes
The original 1910 method for Devilled Tomatoes, presented as a faithful archival transcription.
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.
- 3 tomatoes
- Salt and pepper
- Flour
- Butter for sautéing
- 4 tablespoons butter
- 2 teaspoons powdered sugar
- 1 teaspoon mustard
- ¼ teaspoon salt
- Few grains cayenne
- Yolk 1 “hard-boiled” egg
- 1 egg
- 2 tablespoons vinegar
Historical transcription
Source method
- 1
Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Place on a hot platter and pour over the dressing made by creaming the butter, adding dry ingredients, yolk of egg rubbed to a paste, egg beaten slightly, and vinegar, then cooking over hot water, stirring constantly until it thickens.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.