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A Good Salad
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
41Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein1.4 g
Carbohydrates9.3 g
Fiber2 g
Sugars4.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium252 mg
Calcium23 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline8.6 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 24. The excerpt below is the record exactly as published.
A GOOD SALAD. Take a tomato, not over-ripe, and cut it into slices, cut a small onion as fine as you can, sprinkle it over the tomato slices, and salt, pepper and vinegar to taste
Cook this with the app: pantry check, scaling, and the assistant.