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Tomato Salad in Cucumber Shells
From Kirmess cook book, 1907
Serves 4
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
15Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.8 g
Carbohydrates3 g
Fiber0.5 g
Sugars1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium194 mg
Calcium19 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A26 mcg
Vitamin E0.3 mg
Vitamin K31 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.2 mcg
Choline3.1 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 93. The excerpt below is the record exactly as published.
TOMATO SALAD IN OUCUMBEK SHELLS. Mrs, Elmer 8. Forbes, Peel fresh large cucumbers, cut them in halves lengthwise, scoop out the centers, and put them in ice water. Chop ripe tomatoes, add a bunch of watercress, chopped fine. Fill the shells and cover with French dressing
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