Stuffed Tomato Salad
From Foods and household management, 1914
Ensure tomatoes are medium-sized for best results.
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
1972Calories
10 gProtein
68 gCarbs
189 gFat
Full nutrition (33 nutrients)
Calories1972 kcal
Protein10 g
Carbohydrates68 g
Fiber5.5 g
Sugars7.3 g
Total Fat189 g
Saturated Fat26 g
Monounsaturated Fat43 g
Polyunsaturated Fat110 g
Cholesterol0 mg
Sodium4145 mg
Potassium1501 mg
Calcium279 mg
Iron17 mg
Magnesium81 mg
Phosphorus266 mg
Zinc2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A101 mcg
Vitamin E30 mg
Vitamin K201 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.7 mg
Folate100 mcg
Choline24 mg
Caffeine0 mg
Water1044 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 174. The excerpt below is the record exactly as published.
Stuffed tomato salad. Ingredients. Tomatoes, medium sized Boiling water Salt Cucumbers (or celery) Mayonnaise dressing Lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.