Raw Tomatoes With Whipped Cream

Name: Raw Tomatoes With Whipped Cream
Ingredients: large, smooth tomatoes; salt; paprika; whipped cream; buttered crackers; cream cheese

From The Memorial Hall cook book, 1919

This makes a delicious summer entree.

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

37Calories

1 gProtein

7 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories37 kcal

Protein1.3 g

Carbohydrates6.5 g

Fiber1.5 g

Sugars3.4 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium28 mg

Potassium288 mg

Calcium16 mg

Iron0.4 mg

Magnesium14 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E0.7 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate21 mcg

Choline8.3 mg

Caffeine0 mg

Water113 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 With Whipped Cream Pare large, smooth tomatoes carefully (never scald). Set on ice until chilled to the heart. When ready to serve, sprinkle lightly with salt and paprika, and heap with whipped cream. This makes a delicious summer entree. Warm buttered crackers and cream cheese

Cook this with the app: pantry check, scaling, and the assistant.