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Tomatoes and Eggs

Michael Dragoo joins us once again to prepare “Eggs and Tomatoes”, a recipe from “A Virginia Housewife” by Mary Randolph

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This Post Has One Comment
  1. Would tomatoes c1824 have been very similar to commonly-available modern varieties? I can’t help thinking that – if they were only just becoming accepted as a foodstuff in the US at the time – they would have been rather different: not bred for “perfect” shape and appearance; and probably with a different flavour that hadn’t been compromised by other considerations such as longer storage life, and so on?

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