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Tomate Parisienne (Hors d'oeuvres)
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
37Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein2.9 g
Carbohydrates5.1 g
Fiber1.5 g
Sugars3.2 g
Total Fat0.8 g
Saturated Fat1.2 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol5.1 mg
Sodium236 mg
Potassium351 mg
Calcium31 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.9 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate19 mcg
Choline13 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 20. The excerpt below is the record exactly as published.
Tomate Parisienne (Hors d'oeuvres). Peel and slice four tomatoes and lay on platter with lettuce leaves. Cut the inside of a stalk of celery in very small dice, and six anchovies in small squares. Put in a bowl, add a pinch of salt, some fresh-ground black pepper, some chives, parsley and chervil chopped fine, and one spoonful of vinegar and two of olive oiL
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