gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Stuffed Tomato Salad
From The Twin-city housewife, 1920
Serves 6
Serve on a bed of lettuce leaves.
Presented as published in 1920. 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
60Calories
4 gProtein
6 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein4.2 g
Carbohydrates6 g
Fiber1.9 g
Sugars3.4 g
Total Fat2.7 g
Saturated Fat0.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Cholesterol12 mg
Sodium329 mg
Potassium343 mg
Calcium27 mg
Iron1.3 mg
Magnesium19 mg
Phosphorus62 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A55 mcg
Vitamin E0.9 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate21 mcg
Choline10 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 39. The excerpt below is the record exactly as published.
Stuffed Tomato Salad Peel six smoth tomatoes, remove centers and seed and to them add six tablespoons minced chicken or veal, three olives and three gherkins chopped fine, two tablespoons of capers, salt and pepper to taste. Add enough mayonnaise to hold mixture together
Cook this with the app: pantry check, scaling, and the assistant.