gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Stuffed Tomato Salad
From The Twin-city housewife, 1920
Serves 1
Recipe by Mrs. R. O. Apple.
Presented as published in 1920. 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
397Calories
19 gProtein
7 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein19 g
Carbohydrates7.2 g
Fiber2.7 g
Sugars1 g
Total Fat33 g
Saturated Fat7.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat12 g
Omega-31.3 g
Cholesterol83 mg
Sodium2094 mg
Potassium315 mg
Calcium88 mg
Iron6.1 mg
Magnesium33 mg
Phosphorus200 mg
Zinc3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2.2 mg
Vitamin A25 mcg
Vitamin E2.5 mg
Vitamin K81 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.8 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 39. The excerpt below is the record exactly as published.
Stuffed Tomato Salad Peel six smoth tomatoes, remove centers and seed and to them add six tablespoons minced chicken or veal, three olives and three gherkins chopped fine, two tablespoons of capers, salt and pepper to taste. Add enough mayonnaise to hold mixture together
Cook this with the app: pantry check, scaling, and the assistant.