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
182Calories
11 gProtein
27 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein11 g
Carbohydrates27 g
Fiber8.2 g
Sugars15 g
Total Fat6 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium96 mg
Potassium1282 mg
Calcium99 mg
Iron2.7 mg
Magnesium64 mg
Phosphorus224 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C115 mg
Vitamin A272 mcg
Vitamin E3.1 mg
Vitamin K36 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
Water556 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 25. 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 puree 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.