Mediterraneanvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato and Artichoke Salad
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein1.3 g
Carbohydrates4.3 g
Fiber2 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium184 mg
Calcium16 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K6.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline12 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 92. The excerpt below is the record exactly as published.
TOMATO-AND-ARTICHOKE SALAD. Mrs, E. M. Lucas, in Boston Cooking^Sckool Magazine. Choose medium-sized tomatoes, firm and smooth skinned. Peel them, cut a slice from the stem end and remove the seeds with a small spoon. Sprinkle the in- terior of these cups with salt and set on ice. When ready to serve, wipe them dry and fill with artichokes out into dice and mixed with mayonnaise. Serve on let- tuce leaves. Use tarragon vinegar in preparing the dressing. Cook the artichoke hearts
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