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Tomato Flowers
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
177Calories
14 gProtein
6 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein14 g
Carbohydrates5.9 g
Fiber1.5 g
Sugars4.4 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.5 g
Cholesterol373 mg
Sodium130 mg
Potassium418 mg
Calcium62 mg
Iron1.5 mg
Magnesium24 mg
Phosphorus202 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C17 mg
Vitamin A201 mcg
Vitamin E1.7 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate62 mcg
Choline302 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Kirmess cook book (1907), page 15. The excerpt below is the record exactly as published.
TOMATO FLOWERS. Atlanta, Georgia. Select small, well-shaped tomatoes, peel and put on ice until chilled Cut, beginning at top, five-pointed flower-like petals, leaving a straight piece of the tomato in center, diaped like yellow center of calla lily. Pass the yolks and whites of two hard boiled eggs through seive and place some of the white of egg around bottom of tomato center, then add powdered yolks of egg. On top of tomato center place stiff mayonnaise and in center of this place a piece of Russian caviar. On point of each petal place stiff mayonnaise, with small piece of Rus- sian caviar in center. Put tomato on small lettuce leaf
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