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 Dip the tomatoes in boiling
water for a few seconds, then
peel, quarter and seed. Beat the
egg white with 2 oz (50 ml) water.
- Melt the rock sugar in a saucepan
of 1 1/2 cups boiling water. Discard
impurities. Add the egg white
and boil until the syrup thickens.
Let cool, pour over the tomatoes,
and serve.
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