Raw Tomatoes and Cucumbers
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
156Calories
7 gProtein
31 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein6.8 g
Carbohydrates31 g
Fiber1.4 g
Sugars3.2 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium106 mg
Potassium1458 mg
Calcium130 mg
Iron0.5 mg
Magnesium71 mg
Phosphorus190 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K180 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)2 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water878 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 14. The excerpt below is the record exactly as published.
Raw Tomatoes and Cucumbers Carefully remove the pulp from firm tomatoes, chop, chill, and mix with ice-cold cucumber dice. Stuff into the cold tomato shells, and top with mayonnaise. Serve on crisp lettuce
Cook this with the app: pantry check, scaling, and the assistant.