1 lb. of tomatoes, 1 oz. of butter, 4 eggs, pepper and salt to taste. Scald, skin, and slice the tomatoes. Melt the butter in a frying-pan. Add it to the tomatoes with seasoning, and stew in the butter until quite tender and until a good deal of the liquid has steamed away. Whip the eggs and stir them into the cooked tomatoes; keep stirring until the mixture has thickened. Serve on hot buttered toast. This mixture can also be used cold for SANDWICHES.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)