Tomato Salad - East Indian

Name: Tomato Salad - East Indian
Ingredients: six round tomatoes; half a cup of whipped cream; a cup of curry sauce; six minced anchovies; a dozen stoned olives; half a cup of shrimps; on a bed of watercress or lettuce

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

748Calories

43 gProtein

69 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories748 kcal

Protein43 g

Carbohydrates69 g

Fiber51 g

Sugars12 g

Total Fat43 g

Saturated Fat18 g

Monounsaturated Fat17 g

Polyunsaturated Fat4.5 g

Omega-30.2 g

Cholesterol270 mg

Sodium1502 mg

Potassium1599 mg

Calcium754 mg

Iron20 mg

Magnesium301 mg

Phosphorus743 mg

Zinc6.6 mg

Copper1.5 mg

Manganese8 mg

Vitamin D0.9 mcg

Vitamin C0.7 mg

Vitamin A224 mcg

Vitamin E26 mg

Vitamin K101 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8 mg

Folate60 mcg

Choline102 mg

Caffeine0 mg

Water188 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 65. The excerpt below is the record exactly as published.

TOMATO SALAD— EAST INDIAN Make cups of six round tomatoes by scooping out part of the center and place on ice to chill thoroughly. Add a little lemon juice and half a cup of whipped cream to a cup of curry sauce and partly freeze it. Stir in six minced anchovies, a dozen stoned olives, cut up, and half a cup of shrimps, and when the mixture is quite cold, but not hard, fill the tomatoes and place on a bed of watercress or let- tuc

Cook this with the app: pantry check, scaling, and the assistant.