Tomato Salad with Asparagus a la Rigoletto
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
56Calories
1 gProtein
5 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein1.1 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars3.2 g
Total Fat4.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium30 mg
Potassium285 mg
Calcium12 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E1.2 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8.1 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 33. The excerpt below is the record exactly as published.
Tomato Salad with Asparagus a la Rigoletto Salade de Tomates aux Asperges a la Rigoletto Secure nice even-sized high but small tomatoes; dip them quickly in hot water and remove the skin; be careful not to let them become soft; then cut a slice from the top of each tomato and scoop out the center carefully, leaving the shell; sprinkle them with finely chopped parsley. Cut cooked asparagus tips about two inches in length; put a half teaspoon of mayonnaise dressing in each tomato and raise the asparagus in to the tomato with the top up, the same number in each tomato, five or six according to the size of the tomato and the asparagus
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.