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Stuffed Tomato Salad
From The Henderson cook book, 1914
Serves 6
Presented as published in 1914. 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
2 gProtein
9 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories95 kcal
Protein2.1 g
Carbohydrates9.5 g
Fiber1.5 g
Sugars5.4 g
Total Fat5.8 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.2 g
Cholesterol0 mg
Sodium332 mg
Potassium419 mg
Calcium26 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A56 mcg
Vitamin E1.6 mg
Vitamin K27 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline14 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 27. The excerpt below is the record exactly as published.
STUFFED TOMATO SALAD. Six ripe tomatoes, % pint cream dressing, 2 cucumbers, lettuce, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.