Tomato Pie

Ingredients

• 1½ lb. of tomatoes
• 1 saltspoonful of salt
• 3 ozs. of sugar
• ½ a lemon
• 1 egg
• ½ pint of cream
• enough paste to cover a pie dish

Method

1. 1

   Skin and slice ripe tomatoes, and lay in a pie dish; sprinkle over them a very little salt.

2. 2

   For a pound of tomatoes, two ounces of sugar, the juice of half a lemon, one well-beaten egg mixed with half a cup of cream is to be poured over the tomatoes when the pie dish is full.

3. 3

   Cover with a rich paste, and bake in a hot oven at first, gradually getting cooler, for somewhat over half an hour.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 30. The excerpt below is the record exactly as published.

a pint of cream, or as a substitute, three-quarters of a pint of new milk thickened with a little arrowroot. Let it boil ; remove from the fire, and when a trifle cooler put in 1 the beaten yolk of an egg, after which allow it to simmer for a few minutes. Tomato Pie. For Six Persons. — 1 J lb. of tomatoes ; J saltspoonful of I Balt ; 3 ozs. of sugar ; ^ a lemon ; 1 egg ; 5 pint of cream ; • enough paste to coyer a pie dish

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