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Tomato Ice Salad
From The Times cook book, no. 2, 1905
Serves 4
It is better if made the day before, as tomatoes are very tricky.
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
34Calories
4 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein4.3 g
Carbohydrates5 g
Fiber1 g
Sugars2.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium209 mg
Calcium12 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A31 mcg
Vitamin E0.4 mg
Vitamin K5.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline8.1 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 65. The excerpt below is the record exactly as published.
TOMATO ICE SALAD. H. R. Jones, 2?17 West Ninth street.— Peel firm ripe tomatoes, chop fine. Soften two tablespoon- fuls gelatine in quarter cup water; let stand ten minutes; set over hot water to melt; strain to one pint of tomatoes; mix carefully. Season well with salt and paprika, few drops of lemon and onion juice
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