Tomatoes and Cream
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
82Calories
4 gProtein
18 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein4 g
Carbohydrates18 g
Fiber5.4 g
Sugars12 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium23 mg
Potassium1075 mg
Calcium45 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A191 mcg
Vitamin E2.4 mg
Vitamin K36 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate68 mcg
Choline30 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Tomatoes and Cream. Slice the tomatoes rather thick and turn off all the juice that escapes ; sprinkle with sugar, and just before they are served pour cream over them. Tomatoes and Eggs. Boil some ripe tomatoes and pulp them through a coarse sieve, stir in two or three eggs according to size of dish, pepper, salt, and a little butter, and fry all together lightly. A little fine onion is an improvement. Tomato Pancakes. Make a batter as for savoury pancakes, and stir into it, instead of the onion, etc., four ripe tomatoes skinned and beaten to a pulp. Fry and serve in the usual manner, or they may be fried with the onions and the herbs as in the previous recipe ; then TEMPTING DISHES. 65 when nicely set and turned a couple of spoonfuls of hot stewed tomatoes may be lightly laid in the centre of each pancake ; the edges must then be turned over and the whole nicely browned. Tomato Salad. Take half a pound of sliced tomatoes
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