Tuna Salad in Tomato Cups

Name: Tuna Salad in Tomato Cups
Ingredients: 1 cup flaked tuna; 1 cup chopped celery; 1 hard boiled egg; 2-3 tablespoons sweet pickles, chopped; French dressing; mayonnaise

From Seafood cookery from Carteret County kitchens, 1900

Recipe contributed by Miss Josie Pigott, Gloucester 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

Nutrition per serving

141Calories

7 gProtein

15 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories141 kcal

Protein7.5 g

Carbohydrates15 g

Fiber0.2 g

Sugars6.2 g

Total Fat5.7 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol187 mg

Sodium284 mg

Potassium665 mg

Calcium130 mg

Iron0.7 mg

Magnesium30 mg

Phosphorus137 mg

Zinc0.8 mg

Copper0 mg

Manganese0.2 mg

Vitamin D1.1 mcg

Vitamin C0.3 mg

Vitamin A86 mcg

Vitamin E0.6 mg

Vitamin K16 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate22 mcg

Choline148 mg

Caffeine0 mg

Water265 g

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

Cook this with the app: pantry check, scaling, and the assistant.