Frozen Tomato Salad
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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
3 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein2.7 g
Carbohydrates19 g
Fiber4 g
Sugars9.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium503 mg
Calcium47 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline17 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 21. The excerpt below is the record exactly as published.
FROZEN TOMATO SALAD. From a can of tomato take all the large pieces of pulp, press them through a sieve and season highly with salt, pepper, a little tarragon vinegar and a few drops of onion juice. Put this mixture in the freezer and freeze as for a water ice. Take out the dasher, work down well in the can, repack the freezer and put in the cellar for a couple of hours. Grate or chop fine some English walnuts.
Cook this with the app: pantry check, scaling, and the assistant.