gluten-freedairy-freesoy-freefish-freeshellfish-free
Stuffed Tomato Salad
From The Henderson cook book, 1914
Serves 6
— Mrs. R. J. Corbitt.
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
107Calories
5 gProtein
7 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein5.4 g
Carbohydrates7.3 g
Fiber2.6 g
Sugars3.9 g
Total Fat6.8 g
Saturated Fat1.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol14 mg
Sodium91 mg
Potassium391 mg
Calcium34 mg
Iron1 mg
Magnesium31 mg
Phosphorus90 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A57 mcg
Vitamin E2 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate28 mcg
Choline15 mg
Caffeine0 mg
Water141 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 28. The excerpt below is the record exactly as published.
STUFFED TOMATO SALAD. Six selected tomatoes, medium-size, 6 tablespoons chopped cold boiled veal, 3 tablespoons chopped olives, 3 tablespoons chopped almonds, 6 tablespoons green peas, the firm part of tomatoes carefully removed from the shells. Mix with may- onnai
Cook this with the app: pantry check, scaling, and the assistant.