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Tomato Basket Salad
From The Times cook book, no. 2, 1905
Serves 1
Keep on ice until ready to serve.
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
53Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein2.3 g
Carbohydrates11 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9 mg
Potassium624 mg
Calcium45 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K57 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 52. The excerpt below is the record exactly as published.
TOMATO BASKET SALAD. (Jon- athan Club style.) Mary L. Combe, 2705 Cen- tral avenue— Peel carefully a smooth, medium- sized tomato, removing seeds and core. Sea- son the inside with salt and pepper. Then fill with diced cucumber
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