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Tomato Pie
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
100Calories
0 gProtein
25 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein0 g
Carbohydrates25 g
Fiber0.2 g
Sugars25 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.9 mg
Sodium0.6 mg
Potassium3.4 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water3.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 67. The excerpt below is the record exactly as published.
TOMATO PIE. Line a deep pie pan with crust; slice rather thin green tomatoes and sprinkle with a cup of sugar and teaspoonful of cinnamon, and one of nutmeg; put in tablespoonful of butter ; pour two tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.