A Pretty Salad
From The Elm City cook book, 1896
Cooling tomatoes in cold water keeps them firm.
Presented as published in 1896. 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
311Calories
10 gProtein
63 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein9.9 g
Carbohydrates63 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium190 mg
Potassium2253 mg
Calcium407 mg
Iron0.9 mg
Magnesium143 mg
Phosphorus280 mg
Zinc2.1 mg
Copper0.1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C379 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K544 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water979 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 22. The excerpt below is the record exactly as published.
A PRETTY SALAD. Scald and peel medium sized tomatoes and place them on the ice. While they are cooling, chop equal parts of cabbage and white part of celery. The celery can be omitted. Pour over this any nice salad dressing
Cook this with the app: pantry check, scaling, and the assistant.