Tomato Tart
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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
283Calories
12 gProtein
28 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein12 g
Carbohydrates28 g
Fiber8.2 g
Sugars15 g
Total Fat16 g
Saturated Fat7.7 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol216 mg
Sodium102 mg
Potassium1310 mg
Calcium117 mg
Iron2.7 mg
Magnesium66 mg
Phosphorus241 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C115 mg
Vitamin A272 mcg
Vitamin E3.1 mg
Vitamin K37 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate103 mcg
Choline182 mg
Caffeine0 mg
Water573 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Tomato Tart. Take a pound of tomatoes, skin and cut them into slices and lay them in a tart-dish, and sift over them some powdered ginger and salt ; then make a tomato pur^e of tomatoes, the juice of a lemon, some sugar to taste, and one well-beaten egg ; mix all together, then add in a couple of table- spoonfuls of cre
Cook this with the app: pantry check, scaling, and the assistant.