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Tomato Mayonnaise
From The new Annie Dennis cook book, 1905
Serves 6
A pretty and tempting dish for a summer tea table.
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
90Calories
3 gProtein
13 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein2.9 g
Carbohydrates13 g
Fiber3 g
Sugars6.5 g
Total Fat3.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol1.8 mg
Sodium55 mg
Potassium723 mg
Calcium39 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A104 mcg
Vitamin E1.5 mg
Vitamin K47 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate37 mcg
Choline18 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 176. The excerpt below is the record exactly as published.
Tomato Mayonnaise Scald and peel a dozen select tomatoes of even size and fine color. Cut out enough of the blossom end to admit of the insertion of the dressing. Prepare the mayonnaise as directed for Mayonnaise No. 2. Ar- range the tomatoes on a flat dish, heap the mayonnaise in each one separately and surround the whole with crisp lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.