Tomato en Surprise
From Science of food & cookery, 1921
Presented as published in 1921. 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
157Calories
11 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein11 g
Carbohydrates28 g
Fiber4.3 g
Sugars3.7 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium535 mg
Potassium1428 mg
Calcium130 mg
Iron1.5 mg
Magnesium69 mg
Phosphorus232 mg
Zinc2 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A122 mcg
Vitamin E2.8 mg
Vitamin K276 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate261 mcg
Choline46 mg
Caffeine0 mg
Water856 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 105. The excerpt below is the record exactly as published.
TOMATO EN SURPRISE Scald and peel a tomato. Cut off a liberal slice from the blos- som end, which must be kept for covering. Hollow out the center of the tomato, and turn upside down in a dish to drain. Cut cooked asparagus tips into }^-inch lengths, season with mayonnaise, and refill the cavity in the tomato. Cover with the slice of tomato, and serve on a lettuce leaf
Cook this with the app: pantry check, scaling, and the assistant.