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Tomato and Cottage Cheese
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
132Calories
4 gProtein
14 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein4 g
Carbohydrates14 g
Fiber1.7 g
Sugars8.7 g
Total Fat7.4 g
Saturated Fat0.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol3 mg
Sodium369 mg
Potassium365 mg
Calcium41 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A76 mcg
Vitamin E1.5 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline9.4 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 53. The excerpt below is the record exactly as published.
TOMATO AND COTTAGE CHEESE Peel small, ripe tomatoes. Arrange halves on lettuce, top with scoop of cottage cheese. Pour over Russian Dressing
Cook this with the app: pantry check, scaling, and the assistant.