Tomato Custard

Name: Tomato Custard
Ingredients: sufficient canned tomatoes to measure one pint; four eggs well beaten; ten drops of onion juice; salt and pepper to taste

From Table Talk's illustrated cook book, 1906

Presented as published in 1906. 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

Nutrition per serving

1038Calories

47 gProtein

170 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1038 kcal

Protein47 g

Carbohydrates170 g

Fiber33 g

Sugars79 g

Total Fat22 g

Saturated Fat6.9 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol744 mg

Sodium907 mg

Potassium3858 mg

Calcium534 mg

Iron16 mg

Magnesium249 mg

Phosphorus963 mg

Zinc5.9 mg

Copper1.1 mg

Manganese2.6 mg

Vitamin D4 mcg

Vitamin C148 mg

Vitamin A320 mcg

Vitamin E2.4 mg

Vitamin K6.6 mcg

Vitamin B62.1 mg

Vitamin B121.8 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.9 mg

Folate379 mcg

Choline680 mg

Caffeine0 mg

Water1850 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 20. The excerpt below is the record exactly as published.

TOMATO CUSTARD. Stew down and strain sufficient canned tomatoes to measure one pint. Add four eggs well beaten, ten drops of onion juice, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.