Tomato Cup Salad
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 232. The excerpt below is the record exactly as published.
Tomato Cup Salad Select medium sized firm tomatoes, wash well, and cut a slice from the stem end of each. Scoop out the seeds and soft pulp, saving it for future use, sprinkle the inside of the tomatoes with salt, and invert for several minutes. Cut equal portions of cucumber and radish
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