The following recipe for Spanish Eggs is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
- 1 slice of onion
- 1 tomato
- 1 tablespoon butter or butter substitute
- 6 eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
Rub the onion over the inside of a frying-pan. Pare the tomato and cut it into small pieces. Melt the butter or butter substitute in the frying-pan, add the tomato and cook for five minutes, stirring it now and then. Beat the eggs well and add to the tomato, then add salt and pepper and cook slowly, stirring constantly, until the eggs thicken like scrambled eggs.
Pour into a hot dish and serve at once.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!