Tomato Wiggle
From The Stag Cook Book: Written for Men by Men, 1922
The name is meant to be humorous.
Presented as published in 1922. 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
1893Calories
88 gProtein
67 gCarbs
142 gFat
Full nutrition (34 nutrients)
Calories1893 kcal
Protein88 g
Carbohydrates67 g
Fiber2.5 g
Sugars23 g
Total Fat142 g
Saturated Fat83 g
Monounsaturated Fat34 g
Polyunsaturated Fat5.5 g
Omega-30.6 g
Cholesterol470 mg
Sodium8241 mg
Potassium1450 mg
Calcium3996 mg
Iron4.7 mg
Magnesium141 mg
Phosphorus2543 mg
Zinc12 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D34 mcg
Vitamin C6.4 mg
Vitamin A1393 mcg
Vitamin E3.7 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B126.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.9 mg
Folate53 mcg
Choline129 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 36. The excerpt below is the record exactly as published.
TOMATO WIGGLE To one pound of diced American cheese, add one can of Campbell's Tomato Soup. Heat over a slow fire until a thick, smooth mass has been obtained. And then — Add one beaten egg, and follow it quickly with a cup of cream or very rich milk. Stir in a dessertspoonful of Worcestershire Sauce, and enough salt to give the proper kick
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