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Tomatoes a la Creme

Name: Tomatoes a la Creme
Yield: 2 servings
Ingredients: Peel and slice fine ripe tomatoes, one quart of fresh ones; add a piece of butter the size of an egg; stir in one cup of cream; with a tablespoonful of flour stirred smooth in a part of it

From Twentieth century home cook book, 1905

Serves 2

Presented as published in 1905. 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

470Calories

5 gProtein

19 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories470 kcal

Protein5.4 g

Carbohydrates19 g

Fiber3.6 g

Sugars7.8 g

Total Fat53 g

Saturated Fat24 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat0.2 g

Cholesterol150 mg

Sodium40 mg

Potassium827 mg

Calcium104 mg

Iron1 mg

Magnesium41 mg

Phosphorus145 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A125 mcg

Vitamin E1.6 mg

Vitamin K26 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate51 mcg

Choline20 mg

Caffeine0 mg

Water352 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 91. The excerpt below is the record exactly as published.

TOMATOES A LA CREME. Peel and slice fine ripe tomatoes, one quart of fresh ones or a pound can, stew until perfectly smooth, season with salt and pepper, and add a piece of butter the size of an egg ; just before taking from the fire, stir in one cup of cream, with a tablespoonful of flour stirred smooth in a part of it

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