Stuffed Tomato Salad

Name: Stuffed Tomato Salad
Ingredients: medium-sized tomatoes; apple; celery; salt; Boiled Dressing

From What to Have for Dinner, 1905

Presented as published in 1905. 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

1663Calories

4 gProtein

42 gCarbs

166 gFat

Full nutrition (34 nutrients)

Calories1663 kcal

Protein4.5 g

Carbohydrates42 g

Fiber4.7 g

Sugars30 g

Total Fat166 g

Saturated Fat26 g

Monounsaturated Fat37 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium1528 mg

Potassium878 mg

Calcium99 mg

Iron1 mg

Magnesium39 mg

Phosphorus129 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C26 mg

Vitamin A91 mcg

Vitamin E8 mg

Vitamin K371 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate29 mcg

Choline92 mg

Caffeine0 mg

Water494 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 9. The excerpt below is the record exactly as published.

STUFFED TOMATO SALAD. Peel medium-sized tomatoes. Remove a thin slice from stem end of each and take out seeds and some of pulp. Sprinkle insides with salt, invert and let stand one-half hour. Fill tomatoes with apple and celery cut in small pieces, using an equal quantity of each, mixed with Boiled Dressing

Cook this with the app: pantry check, scaling, and the assistant.