Tomates a la Creme au Geleri
From The "Queen" cookery books: Ices, 1902
Artichoke bottoms can be used instead of tomatoes.
Presented as published in 1902. 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
1211Calories
15 gProtein
60 gCarbs
104 gFat
Full nutrition (33 nutrients)
Calories1211 kcal
Protein15 g
Carbohydrates60 g
Fiber0 g
Sugars37 g
Total Fat104 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat3.9 g
Cholesterol356 mg
Sodium76 mg
Potassium795 mg
Calcium492 mg
Iron0.2 mg
Magnesium56 mg
Phosphorus426 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A881 mcg
Vitamin E3 mg
Vitamin K8.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline79 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
Tomates a la Creme au Geleri. — Peel some small, well-shaped and coloured tomatoes by dipping them for a moment in boiling water and then removing the skin ; scoop out the seeds and the centre, and set them in the ice cave till perfectly cold and firm ; have ready some nice celery, cut into tiny julienne strips and thrown into cold water' to crisp till wanted ; about an equal amount of blanched and roughly chopped walnuts, and the same of grated cheese j SAYOURY ICES. 129 freeze a pint of stiffly whipped cream, and when half frozen stir into it the celery, cheese, and walnuts, with a seasoning of cayenne and a very little salt
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