vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tomato Custard
From The household cook book, 1902
Serves 2
Nice served hot or cold.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 305. The excerpt below is the record exactly as published.
TOMATO CUSTARD.— Peel and stew until thoroughly cooked 1 quart of ripe tomatoes; strain through a sieve to remove the seeds; beat 3 fresh eggs very light and add them to the strained tomatoes with a teacup of white sugar, a pinch of salt, butter the size of an egg, and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.