Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Salad Dressing | not in our table | 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 spoonful of salad dressing upon each tomato
- 1 large
- 4 small white stalks of celery
- 6 firm
- 1 small firm cabbage
Directions
1 large, crisp cucumber, green and fresh; 3 or 4 small white stalks of celery; 6 firm, smooth, ripe tomatoes, 1 small firm cabbage, celery seed, parsley, blanched almonds. Peel, seed and chop the cucumber fine. Put it and the minced celery in an earthenware dish and sprinkle with a scant tsp. of salt. Scald and peel tomatoes. Put all three in- gredients upon the ice to chill. When ready to serve, cut the tomatoes into halves, remove seeds and pulp, leaving the firm flesh. Line a glass dish with the halved tomatoes, squeeze all the liquid from celery and cucumbers and mix with them | tsp. each of white pepper and celery seed. Stuff the tomato cells with the mixture of cucumber and celery, leaving a small space in the center. Pour a spoonful of salad dressing upon each tomato and set the dish in ice while you chop the cabbage; mince a few sprigs of parsley and chop fine J cup of blanched almonds. Put all into a dish; toss up the remainder of the dressing and heap in the center of the dish with the tomatoes.