Considering our experience with “Spanish Rice Pronto,” which was just rice drowning in tomato sauce, I am heavily skeptical of any vintage recipe that claims to bring Latin American flavors to North American kitchens. But this one’s got cheerful little boys sailing boats, and they’re clearly very dedicated to the model boats since they have extremely authentic sailor suits to wear while sailing their boats. And eating hot dogs.
And somehow this is paired with a recipe for Cuban Eggs. Eat “hearty!”
In a skillet, place 1 cup sausage and 2 teaspoons finely chopped onion. Fry for 5 minutes and add 4 tablespoons Heinz Tomato Ketchup. Add 6 eggs, beaten well and seasoned with 3/4 teaspoon salt and a dash of pepper. Stir gently until cooked and serve on buttered toast.
I have to admit, I really don’t know anything about traditional Cuban cuisine. According to Heinz, all you need is a bit of sausage and ketchup to make Cuban Eggs. Whether the end result is authentic or not, I won’t be able to say, but I am curious to know if this will be tasty or terrifying.
This is perhaps the first recipe I’ve seen that measures ground meat by volume rather than weight. (Incidentally, if you’re curious, 1 cup is approximately 1/2 pound of sausage.)
Everybody walked into the kitchen sniffing eagerly as the sausage cooked.
Once the ketchup went in, the smell in the kitchen changed from tasty sausage to… ketchup. Everybody stopped sniffing.
I hoped the eggs would coat everything and hide the ketchup-sausage. Maybe we were back on track to “nice scrambled eggs, with slightly odd bits in it.”
And then something went weird. It started to get really scary looking. The ketchup did something strange to the eggs, and they just weren’t scrambling right — it’s hard to describe, but the consistency looked completely wrong.
I love scrambled eggs, cooked with a bit of butter and salt and left a little runny. For this, though, I cooked the eggs way to long to try to get every trace of moisture out. It only sort of worked — yes, the eggs were dry, but they were still… weird.
This was really pretty bad. I did manage to dry the eggs out like I wanted, but they ended up tasting spongy (sort of a mushy dry). Everything tasted like ketchup, ketchup and nothing else. I sort of get what I think the Heinz company was going for, but it would have been better to have a nice fresh salsa on the scrambled sausage eggs instead.
Shelf Life Taste Test shared this 1932 ketchup ad on Flickr. Save your ketchup for hot dogs, kids!