Devilled Tomatoes

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 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.


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.