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Stuffed Tomato Salad
From The Times cook book, no. 2, 1905
Serves 6
Serve with mayonnaise dressing.
Presented as published in 1905. 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
25Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.8 g
Carbohydrates5.3 g
Fiber0.5 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium41 mg
Potassium222 mg
Calcium31 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K9.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.3 mcg
Choline2.3 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 58. The excerpt below is the record exactly as published.
STUFFED TOMATO SALAD. Mrs. E. T., 943 Albany street.— Peel six firm ripe tomatoes, take center out and chop it, not too fine; put in colander to drain; one cucumber chopped; six stalks of nice celery, chopped; one small onion, chopped; two green chili peppers, chopped
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