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Salad of Stuffed Tomato with Tongue, a la Teckla
From The Swedish, French, American cook book, 1918
Serves 4
A complete salad for luncheon or supper.
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
240Calories
16 gProtein
4 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein16 g
Carbohydrates3.6 g
Fiber0 g
Sugars0.9 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat4 g
Cholesterol60 mg
Sodium94 mg
Potassium205 mg
Calcium20 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus93 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A21 mcg
Vitamin E1 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate6.9 mcg
Choline5 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 444. The excerpt below is the record exactly as published.
Salad of Stuffed Tomato with Tongue, a la Teckla Salade de Tomates farcies de Langue, a la Teckla Put the tomatoes — all of even size — in hot water; remove skins, cut across lengthwise, scoop out, and fill. Filling. One cup grated cooked tongue, two tablespoons mayonnaise dressing, four tablespoons dissolved Cox’s gelatine, three tablespoons whipped cream, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.