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Moulded Tomato Salad - Mrs. O. A. Thayer
From San Rafael cook book, 1906, 1906
Serves 1
Very good.
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
195Calories
16 gProtein
33 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein16 g
Carbohydrates33 g
Fiber11 g
Sugars12 g
Total Fat5.5 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium2435 mg
Potassium928 mg
Calcium91 mg
Iron3.3 mg
Magnesium62 mg
Phosphorus123 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A573 mcg
Vitamin E8.4 mg
Vitamin K30 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate59 mcg
Choline31 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 37. The excerpt below is the record exactly as published.
MOULDED TOMATO SALAD— Mrs. 0. A. Thayer. 1 can Tomatoes, stew and strain, 1 teaspoon salt, 1 teaspoon sugar; soak % box gelatine in % cup cold water, add to tomatoes; add also a touch of cayenne and a little lemon; pour into small cups and chill. When it begins to set, add about 2 teaspoons chopped olives to each cup
Cook this with the app: pantry check, scaling, and the assistant.