vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato and Cheese Salad
From Kirmess cook book, 1907
Serves 1
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
905Calories
19 gProtein
31 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories905 kcal
Protein19 g
Carbohydrates31 g
Fiber11 g
Sugars6 g
Total Fat82 g
Saturated Fat47 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol237 mg
Sodium10599 mg
Potassium1295 mg
Calcium337 mg
Iron7.2 mg
Magnesium92 mg
Phosphorus375 mg
Zinc3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A772 mcg
Vitamin E8.1 mg
Vitamin K445 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate69 mcg
Choline24 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from Kirmess cook book (1907), page 93. The excerpt below is the record exactly as published.
medium size tomatoes, cut off the top and scoop out centre, forming a cup. Take cold boiled string beans, cut in small pieces, add a tablespoon each of chopped Spanish and green peppers and Spanish onions. Mix this with a mayonnaise ^ressin^ and fill the tomato 218 KIRMESS COOK BOOK. cup with same, placing a tablespoon of mayonnaise on top of filling. Place tomato cup on lettuce leaf and serve. TOMATO AND CHEESE SALAD. Mrs, Livingston Gifford. Peel and slice tomatoes, make cheese balls from cream cheese, mixed with a little cream and a pinch of paprika and salt; roll cheese balls in chopped parsley
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