Gaspacho
From Southern Recipes, 1913
Presented as published in 1913. 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
1743Calories
4 gProtein
20 gCarbs
188 gFat
Full nutrition (33 nutrients)
Calories1743 kcal
Protein4 g
Carbohydrates20 g
Fiber4.3 g
Sugars8.2 g
Total Fat188 g
Saturated Fat26 g
Monounsaturated Fat43 g
Polyunsaturated Fat109 g
Cholesterol0 mg
Sodium1182 mg
Potassium1029 mg
Calcium83 mg
Iron1.5 mg
Magnesium56 mg
Phosphorus178 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C140 mg
Vitamin A89 mcg
Vitamin E30 mg
Vitamin K136 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate37 mcg
Choline20 mg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 7. The excerpt below is the record exactly as published.
Hardtack, tomatoes, cucum- bers, sweet peppers (bell peppers), may- onnaise dressing. Soak the hardtack in water until soft enough to split; while this is soaking, peel and slice the tomatoes and cu- cumbers and cut the peppers in small pieces. Make mayonnaise thick, as all the vegetables are so watery. Put first a layer of hardtack, then the mayonnaise, tomatoes, then dress- ing, cucumbers
Cook this with the app: pantry check, scaling, and the assistant.