Tomato Nut Salad
From The National home cook book, 1900
Presented as published in 1900. 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 The National home cook book (1900), page 74. The excerpt below is the record exactly as published.
TOMATO NUT SALAD—Pour boiling water over some fo-3 “matoes of even size. Peel, put on ice till cold, cut off — stem end of tomato and scoop out some of the meat. Chop | some: English walnuts
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