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Salad of Stuffed Tomato a la Anna Cathrina
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a salad for luncheon or dinner.
Presented as published in 1918. 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
314Calories
46 gProtein
9 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories314 kcal
Protein46 g
Carbohydrates8.5 g
Fiber1.5 g
Sugars5.6 g
Total Fat9.8 g
Saturated Fat4.7 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.4 g
Cholesterol211 mg
Sodium883 mg
Potassium1140 mg
Calcium264 mg
Iron2.3 mg
Magnesium101 mg
Phosphorus610 mg
Zinc8.8 mg
Copper1.7 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C24 mg
Vitamin A112 mcg
Vitamin E1 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.1 mg
Folate124 mcg
Choline17 mg
Caffeine0 mg
Water324 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 451. The excerpt below is the record exactly as published.
Salad of Stuffed Tomato a la Anna Cathrina Salade de Tomates farcies, a la Anna Cathrina Select small tomatoes; peel, cut in halves, and scoop out. Roll in chopped parsley, fill with crab meat filling. Take one teaspoon 306 THE SWEDISH, FRENCH, AMERICAN COOK BOOK anchovy paste, two tablespoons whipped cream, two tablespoons mayonnaise dressing; mix together — take some out for the top. Mix the rest with one cup crab meat
Cook this with the app: pantry check, scaling, and the assistant.