Tuna Salad
From Seafood cookery from Carteret County kitchens, 1900
Recipe contributed by Mrs. G. R. Gooding, North River Club.
Presented as published in 1900. 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
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 14. The excerpt below is the record exactly as published.
TUNA SALAD IN TOMATO CUPS 1 cup flaked tuna 1 cup chopped celery 1 hard boiled egg French dressing 2-3 tablespoons sweet pickles, mayonnaise chopped Mix tuna, celery, pickle, egg and enough French dressing to moisten well. Chill. Remove stem ends from 3 or 4 medium tomatoes. Scoop out insides. Let chill. When ready to serve, fill tomato cups with salad. Garnish with mayon- naise and serve on lettuce leaves in individual plates. A small amount of chop- ped onions may be added if desired. Miss Josie Pigott Gloucester Club TUNA SALAD 1 large can tuna dash of black pepper 3/4 cup chopped celery 2 tablespoons lemon juice 2 hard boiled eggs 2 sweet pickles, chopped 1/4 teaspoon salt
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Cook this with the app: pantry check, scaling, and the assistant.