Recipe: Tomato and Egg Custard

Prepare four tomatoes by cutting slice from top and scooping out the centre with spoon; break into a small bowl two eggs, adding

  • Two tablespoons of milk,
  • One teaspoon of grated onion,
  • One teaspoon of finely minced parsley,
  • One teaspoon of salt,
  • One-half teaspoon of paprika.

Beat to mix and then pour into the prepared tomatoes. Sprinkle each tomato with fine bread crumbs and bake in a moderate oven for thirty minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss