Cucumber and Tomato Salad
From Luncheons, 1902
Presented as published in 1902. 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
43Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein2.1 g
Carbohydrates9.3 g
Fiber2.9 g
Sugars6.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium569 mg
Calcium24 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A101 mcg
Vitamin E1.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline16 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 45. The excerpt below is the record exactly as published.
Cucumber and tomato salad. Peel the tomatoes, cut them in two, and cover each piece with mayonnaise. Place them on one side of a vegetable-dish, and on >0. 100. Tl KNIF CL'PS HOLDINc; CELERY MIXED W ITU MAYONNAISE. K v*^ NO. 101. CELERY' AND APPLE WITH CRE.VM M.VY'ONNAISE. /' !»■ N NO. 102. INDIVIDUAL APPLE SALAD. CELERY AND APPLE MIXED WITH CREAM MAYONNAISE, SERVED IN APPLES. GARNISHED WITH A WHITE LETTUCE LEAF. GAME — SALADS — COLD SERVICE — CHEESE 121 the other side place sliced cucumbers moistened with French dressing. Separate the two with crisp leaves of lettuce
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