Tomato Souffle Recipe

Instructions

1. Take 1 large cup of thick, strained tomato pulp; season with salt and pepper, and stir in the beaten yolks of 6 eggs, and 1 tablespoon of melted butter.
2. Beat the whites of the eggs to a stiff froth and fold them in; turn into a buttered pan and bake fifteen minutes in a hot oven.
3. Serve at once.