Tomato-Cheese Salad
From The Chapel Hill cook book, 1935
Serves Eight. Mrs. Y. Z. Cannon.
Presented as published in 1935. 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
1795Calories
23 gProtein
53 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories1795 kcal
Protein23 g
Carbohydrates53 g
Fiber6 g
Sugars17 g
Total Fat167 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1854 mg
Potassium1792 mg
Calcium256 mg
Iron2.7 mg
Magnesium96 mg
Phosphorus239 mg
Zinc1.5 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C250 mg
Vitamin A60 mcg
Vitamin E7.7 mg
Vitamin K364 mcg
Vitamin B61 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate93 mcg
Choline106 mg
Caffeine0 mg
Water1054 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 18. The excerpt below is the record exactly as published.
cup cold water xk teaspoon black pepper Cayenne to taste Dissolve gelatin in cold water. Boil other ingredients together until onion, tomatoes, and celery are soft, then while boiling hot stir in gela- tin. Strain, pour in individual molds. Chill. Serve on lettuce with mayonnaise. Mrs. Bruce Whitmire. TOMATO-CHEESE SALAD Serves Eight 1 cup (small can) tomato % cup cold water soup 1 cup mayonnaise 3 packages Philadelphia IV2 cups chopped celery, cream cheese green pepper and 2 tablespoons gelatin
Cook this with the app: pantry check, scaling, and the assistant.