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Frozen Tomato Salad
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates2.8 g
Fiber0.5 g
Sugars1.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium592 mg
Potassium83 mg
Calcium6.2 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.4 mcg
Choline2.3 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 30. The excerpt below is the record exactly as published.
FROZEN" TOMATO SALAD. Cook thoroughly 1 can of tomatoes, strain through a fine sieve, add enough water to make 1 quart of juice, cook toma- toes and water together, season with salt, pepper, sugar and lemon juice
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