Tomato and Cucumber Baskets
From What to Have for Dinner, 1905
Presented as published in 1905. 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
1574Calories
7 gProtein
39 gCarbs
159 gFat
Full nutrition (33 nutrients)
Calories1574 kcal
Protein7.1 g
Carbohydrates39 g
Fiber4.3 g
Sugars9.5 g
Total Fat159 g
Saturated Fat28 g
Monounsaturated Fat46 g
Polyunsaturated Fat76 g
Cholesterol0 mg
Sodium1501 mg
Potassium1927 mg
Calcium147 mg
Iron1.4 mg
Magnesium100 mg
Phosphorus232 mg
Zinc1.8 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A209 mcg
Vitamin E20 mg
Vitamin K172 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate54 mcg
Choline24 mg
Caffeine0 mg
Water970 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 56. The excerpt below is the record exactly as published.
TOMATO AND CUCUMBER BASKETS. Cut thick slices from both ends of three short cu- cumbers and remove two pieces from each cucum- ber, in such a way as to leave baskets with handles; then scoop out pulp. Carefully cut pieces from three medium-sized tomatoes in such a way as to leave baskets with handles; then scoop out pulp. Marinate cucumber cut in pieces, and tomato cut in pieces, separately, with French Dressing
Cook this with the app: pantry check, scaling, and the assistant.