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Stuffed Tomato Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
95Calories
7 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein7.2 g
Carbohydrates5.4 g
Fiber1 g
Sugars2.1 g
Total Fat5 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium301 mg
Potassium308 mg
Calcium24 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline4.8 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 335. The excerpt below is the record exactly as published.
STUFFED TOMATO SALAD.— Cut cucumbers and tomato pulp into small pieces and stew until tender. Rub through a sieve, season highly with salt, pepper, and vinegar, and add enough soaked and dissolved gelatin to stiffen. Pour into tomato-shells, chill, and serve with mayonnaise
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