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Tomatoes for Pies
From Harper's cook book encyclopædia, 1902
Serves 8
These make an excellent pie in winter.
Presented as published in 1902. 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
421Calories
0 gProtein
108 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein0.5 g
Carbohydrates108 g
Fiber0.7 g
Sugars108 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium19 mg
Potassium740 mg
Calcium91 mg
Iron2.1 mg
Magnesium107 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate8.5 mcg
Choline9.3 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 295. The excerpt below is the record exactly as published.
Tomatoes for Pies. — In the autumn take the large sort that will not ripen before frost, pare them, and to every 8 lbs. allow three of sugar and half a pint of molasses
Cook this with the app: pantry check, scaling, and the assistant.