Stuffed Tomato Salad
From Trinity cook book, 1925
Serve on a bed of lettuce.
Presented as published in 1925. 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
607Calories
14 gProtein
65 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein14 g
Carbohydrates65 g
Fiber8.6 g
Sugars32 g
Total Fat35 g
Saturated Fat5.2 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium2084 mg
Potassium2625 mg
Calcium171 mg
Iron2.4 mg
Magnesium122 mg
Phosphorus304 mg
Zinc2.4 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A328 mcg
Vitamin E9.6 mg
Vitamin K188 mcg
Vitamin B60.9 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate122 mcg
Choline86 mg
Caffeine0 mg
Water1427 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 18. The excerpt below is the record exactly as published.
STUFFED TOMATO SALAD Six ripe tomatoes, one-half pint of cream dressing, two cucumbers, let- tuce, salt, pepper and parsley. Scald tomatoes and remove skins. Cut a slice from the top of each and with a spoon remove the seeds. Peel cucum- bers and cut them into dice, season highly and mix with at least half of the dressing. Fill the cups with this and put a spoonful of dressing on top. Sprinkle a little finely chopped parsley over and serve on a bed of lettuce
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