{"id":7324,"slug":"baked-egg-with-tomatoes","title":"BAKED EGG WITH TOMATOES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six fresh tomatoes or one-half can of tomatoes","one tablespoon of chopped parsley","half an onion chopped","salt and pepper","one teaspoon of melted butter","one tablespoon of flour","yolks of four eggs","whites of four eggs","butter"],"ingredients_norm":["fresh tomatoes or half can of tomato","parsley","onion","salt and pepper","butter","flour","egg yolk","egg white"],"steps":["Remove the skin from six fresh tomatoes or take one-half can of tomatoes, chop them and put them on stove and cook for twenty minutes; season with one tablespoon of chopped parsley, half an onion chopped, salt and pepper; thicken at the end of that time with one teaspoon of melted butter mixed with one tablespoon of flour.","Put aside to cool.","Then mix in the yolks of four eggs well beaten, and lastly cut and fold in the four whites.","Butter a pudding dish and set this mixture in the oven in a pan of lukewarm water and bake in a moderate oven until a golden brown."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w56:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"971403c9698d8da4a44c2b11b4e4d056e52eea8c3a135d4b10ccd106570a8a67","created_at":"2026-08-02T16:59:18Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-egg-with-tomatoes"}