Tomato Custards
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
407Calories
18 gProtein
68 gCarbs
7 gFat
Full nutrition (23 nutrients)
Calories407 kcal
Protein18 g
Carbohydrates68 g
Fiber11 g
Sugars14 g
Total Fat6.7 g
Sodium1036 mg
Potassium1386 mg
Calcium63 mg
Iron4.2 mg
Magnesium70 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin C71 mg
Vitamin E1 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate7.1 mcg
Water441 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 200. The excerpt below is the record exactly as published.
Tomato Custards.— Proceed as before, hut use the pulp removed to make a good thick tomato purc% adding, ot course, flavouring of onion or garlic, red pepper, &c. For every 2 units tomato pulp add 1 of yolk of egg. Fill the tomatoes with the mixture ; grate a little cheese
Cook this with the app: pantry check, scaling, and the assistant.