vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tomato Custard
From Dora's cook book, 1888
Serves 3
Presented as published in 1888. 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
566Calories
20 gProtein
86 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein20 g
Carbohydrates86 g
Fiber1.2 g
Sugars85 g
Total Fat17 g
Saturated Fat8.2 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol287 mg
Sodium224 mg
Potassium816 mg
Calcium448 mg
Iron1.5 mg
Magnesium58 mg
Phosphorus484 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.5 mcg
Vitamin C14 mg
Vitamin A252 mcg
Vitamin E1.4 mg
Vitamin K8 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1 mg
Folate46 mcg
Choline260 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 67. The excerpt below is the record exactly as published.
TOMATO CUSTARD. One pint of tomatoes, stewed and strained; one quart of milk, one cup of sugar, four eggs
Cook this with the app: pantry check, scaling, and the assistant.