Aunt Gertrude's Frozen Tomato Salad
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
171Calories
7 gProtein
38 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein7 g
Carbohydrates38 g
Fiber10 g
Sugars22 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium37 mg
Potassium1649 mg
Calcium106 mg
Iron2.2 mg
Magnesium84 mg
Phosphorus189 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A253 mcg
Vitamin E3.2 mg
Vitamin K48 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate119 mcg
Choline49 mg
Caffeine0 mg
Water698 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 20. The excerpt below is the record exactly as published.
Aunt Gertrude's Frozen Tomato Salad To 1 quart of tomatoes add 1 onion 1 leaf of thyme 3^ teaspoonful allspice 67 68 Salads and Sauces Plenty of sugar and salt and pepper and a little cayenne. Let this boil down IS minutes in a double boiler. Then run through a sieve. Freeze like sherbet, then add beaten white of an egg and turn into a ring mold. Pack away in ice for 1 hour. In centre of mold put asparagus tips or apples and nuts (pecan meats) or chopped cucumbers with thick mayonnaise
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