Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a drop of mayonnaise
- six tomatos
- two whole tomatos cut
- two hard-boiled eggs
- two table- spoonfuls of minced celery
- 71 peel
- one
- mustard
- vinegar
- pepper
- salt
Directions
Take six tomatos, peel and scoop out, pulp, strain juice off of pulp and cut into slices ; add two whole tomatos cut and strained in same way, also two hard-boiled eggs, two table- spoonfuls of minced celery, two of olive oil, a level teaspoon- ful of mustard, one of vinegar, pepper and salt to taste, mix all together and put in tomato. Serve in nest of lettuce.
Harkiet S. Bishop. TOMATO SALAD.
Take nice, smooth, tomatos, peel without breaking, cut the stem end out, and take out inside with a small spoon. Chop fine some celery, lettuce, green peppers, cucumbers and the inside of the tomatos. Drain off every drop of the liquor and mix the vegetable with shrimps and mayonnaise. Fill the to- matos with the mixture, garnish the top of each with a ring cut from green pepper, and a drop of mayonnaise.
Mrs. Fred Walton.
TOMATOS — SPANISH DRESSING.
Peel and slice the tomatos, not too thin, and lay them upon a platter ; do not allow them to cover one another. Chop some onions (young) with parsley and green peppers, put a table- spoonful upon each slice of tomato and cover with mayon- naise dressing. Garnish with olives.
Mrs. Fred Walton. TOMATO AND CUCUMBER SALAD.
Peel rather small round tomatos, one for each person ; dig out at the core end about half the tomato, and fill in the space with finely chopped cucumbers, with the smallest quantity of onion chopped with it, and seasoned with salt and pepper. Serve on lettuce leaves and partially cover the tomato with mayonnaise dressing.