gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
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
18Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories18 kcal
Protein0.7 g
Carbohydrates3.4 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.2 g
Sodium126 mg
Potassium192 mg
Calcium13 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C2.8 mg
Vitamin K12 mcg
Water75 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
Cook this with the app: pantry check, scaling, and the assistant.