pescatariangluten-freedairy-freenut-freesoy-freefish-free
Tomato Salad with Shrimp
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
4 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein3.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.7 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium51 mg
Potassium3.1 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline3.7 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 58. The excerpt below is the record exactly as published.
Select per- fect tomatoes, remove a slice from stem end and remove the pulp carefully; fill the shells with shrimp, chicken or cabbage salad; re- place tops; drop tomatoes into cups which are large enough to leave an inch all around. Simmer the pulp with one pint of water, spices, salt, paprika, for ten minutes; strain; add two tablespoons gelatine, that has been soaked a few minutes in cold water; add vinegar to taste; place a little of this to harden in bottom of cups; then tomatoes and rest of jelly; unmold on crisp lettuce leaves, with a spoonful of mayonnaise
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.