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Asparagus-and-Tomato Salad a la Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a salad for luncheon or dinner.
Presented as published in 1918. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.5 kcal
Protein0.3 g
Carbohydrates1.4 g
Fiber0.4 g
Sugars0.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium82 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus9.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline2 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 448. The excerpt below is the record exactly as published.
Asparagus-and-Tomato Salad a la Hammond Salade de Tomates aux Asperges, a la Hammond Cook nice green asparagus in hot water with salt and a speck of baking soda from eighteen to twenty minutes; take up carefully, drain the water off, sprinkle with cold water to have them remain green; then cut three inches long and bunch them — if small, six in a bunch; if large, four to five in a bunch. Lay on a slice of to¬ mato on round pieces of green lettuce leaf, forming a ring around the platter with the tops out and the stem in, leaving a space in the centre for the sauce. Decorate each bunch of asparagus with two to three strips of Spanish pepper
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