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Tomato Pie

Name: Tomato Pie
Yield: 4 servings
Ingredients: a good-sized onion; one pound of ripe tomatoes; a good seasoning of salt; a good seasoning of pepper; a few pieces of butter; white breadcrumbs scattered over; some well-mashed potatoes

From Soyer's standard cookery, 1912

Serves 4

Presented as published in 1912. 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

75Calories

2 gProtein

13 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories75 kcal

Protein2.1 g

Carbohydrates13 g

Fiber2.7 g

Sugars5.2 g

Total Fat2.1 g

Saturated Fat1 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol4.9 mg

Sodium119 mg

Potassium426 mg

Calcium33 mg

Iron0.5 mg

Magnesium21 mg

Phosphorus61 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A68 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate26 mcg

Choline16 mg

Caffeine0 mg

Water170 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 104. The excerpt below is the record exactly as published.

Tomato Pie. Slice a good-sized onion thinly, blanch it, and fry in fat till lightly browned. Take one pound of ripe tomatoes, skin and cut in slices. Place a layer of onions in the bottom of the pie dish with a good seasoning of salt and pepper, then a layer of tomatoes, with white breadcrumbs scattered over and a few pieces of butter, and so on until the dish is almost full. Have ready some well-mashed potatoes

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