Mock Tomatoes
From Left-overs made palatable, 1902
Each cup will look like a red tomato. It may also be jellied in ring molds and inside put a salad of lettuce and celery.
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
204Calories
11 gProtein
33 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein11 g
Carbohydrates33 g
Fiber7.9 g
Sugars0.4 g
Total Fat6.2 g
Saturated Fat1.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium839 mg
Potassium785 mg
Calcium194 mg
Iron4 mg
Magnesium78 mg
Phosphorus98 mg
Zinc0.8 mg
Copper0.4 mg
Manganese9.4 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A85 mcg
Vitamin E1.4 mg
Vitamin K153 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate35 mcg
Choline9.8 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 26. The excerpt below is the record exactly as published.
mock tomatoes about the base of the dish. PEA SALAD 3 cups cold peas 2 hard-boiled eggs chopped 4 tablespoons vinegar 2 tablespoons butter 2 teaspoons sugar i teaspoon made mustard i tablespoon cream i teaspoon salt Use peas left from dinner and add the eggs, chopped fine; mix and make a boiled dressing from the vinegar, butter, sugar, mustard and salt. When cold add a tablespoon of cream. Lay over the peas and serve on lettuce leaves. MOCK TOMATOES ij cups stewed tomato 3 whole cloves 4 peppercorns Blade mace % onion cut in cubes 4 sprigs parsley 2 stalks chopped celery I tablespoon gelatine Salt and pepper to taste Dash paprika i cup cold water
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