Stuffed Tomato Salad
From Anson County cook book, 1928
Recipe by Mrs. T. L. Caudle.
Presented as published in 1928. 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
88Calories
3 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein2.9 g
Carbohydrates20 g
Fiber4 g
Sugars9.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium51 mg
Potassium609 mg
Calcium65 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline17 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 26. The excerpt below is the record exactly as published.
STUFFED TOMATO SALAD Peel and hollow out with sharp knife, sprinkle with salt inside and out, turn upside down on platter and put in refrigerator to chill while draining. Stuff with either minced ham or crisped bacon, celery, green pepper, stuffed olives and a little onion juice or onion. Cucumber may be added if desired. Mix with a little mayonnaise and put a dab of mayonnaise on top with a sprinkle of paprika
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