Tomato Salad with Cream Cheese
From Durham cook book ..., 1921
Presented as published in 1921. 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
71Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein2.2 g
Carbohydrates16 g
Fiber1.5 g
Sugars6.8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium161 mg
Potassium424 mg
Calcium16 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A60 mcg
Vitamin E0.9 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate29 mcg
Choline10 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 46. The excerpt below is the record exactly as published.
Peel medium-sized tomatoes, take cream cheese and mix with tomato catsup, cream this together until soft. Cut the tomatoes through in Cjuarters, place about a tablespoonful of cheese mixture on top, then sprinkle with nuts
Cook this with the app: pantry check, scaling, and the assistant.