Stuffed Tomato Salad

Name: Stuffed Tomato Salad
Ingredients: tomatoes; cucumber cut in very thin slices; Cooked Salad Dressing

From Principles of cooking, 1914

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

57Calories

2 gProtein

11 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories57 kcal

Protein2.5 g

Carbohydrates11 g

Fiber1.4 g

Sugars3.2 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium9.4 mg

Potassium666 mg

Calcium49 mg

Iron0.3 mg

Magnesium36 mg

Phosphorus81 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E0.6 mg

Vitamin K63 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate18 mcg

Choline8 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 23. The excerpt below is the record exactly as published.

Stuffed Tomato Salad. — Remove skin from tomatoes by pouring boiling water over them. Cut a slice from the FRUITS AND GREEN VEGETABLES 63 top of the tomato and remove the interior. Fill the tomato with cucumber cut in very thin slices and place Cooked Salad Dressing

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