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Frozen Tomato Cream Salad

Name: Frozen Tomato Cream Salad
Yield: 2 servings
Ingredients: 2 cups canned tomato; 2 tablespoons sugar; 6 peppercorns; 1 teaspoon salt; Bay leaf; 1 slice onion; 2 cloves; 1% tablespoon lemon juice; 1 cup cream, beaten stiff

From Boston Cooking-School cook book, 1896

Serves 2

Presented as published in 1896. 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

538Calories

6 gProtein

35 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories538 kcal

Protein5.8 g

Carbohydrates35 g

Fiber1.8 g

Sugars23 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol121 mg

Sodium1501 mg

Potassium738 mg

Calcium171 mg

Iron1.8 mg

Magnesium42 mg

Phosphorus136 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A1.1 mcg

Vitamin E0 mg

Vitamin K5.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate17 mcg

Choline5.3 mg

Caffeine0 mg

Water381 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 217. The excerpt below is the record exactly as published.

FROZEN TOMATO CREAM SALAD 2 cups canned tomato 2 tablespoons sugar 6 peppercorns 1 teaspoon salt Bay leaf 1 slice onion 2 cloves 1% tablespoon lemon juice 1 cup cream, beaten stiff

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