Gaspachio
From National viands à la mode, 1895
Presented as published in 1895. 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
219Calories
9 gProtein
50 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein8.7 g
Carbohydrates50 g
Fiber13 g
Sugars16 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium1745 mg
Calcium214 mg
Iron3.7 mg
Magnesium118 mg
Phosphorus216 mg
Zinc1.6 mg
Copper0.7 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A158 mcg
Vitamin E2.2 mg
Vitamin K118 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate87 mcg
Choline36 mg
Caffeine0 mg
Water669 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 32. The excerpt below is the record exactly as published.
Gaspachio Mince a large Spanish onion and a peeled cucumber together. Take three large and peeled tomatoes, cut them into halves, and take out the seeds. Then cut them into pieces the size of dice, SPANISH AND PORTUGUESE 71 and place them in a salad bowl in alternate layers, sprinkling them well with pepper, salt, and some bread crumbs. Pour vinegar
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