Gaspacho—Andalusia Salad

Name: Gaspacho—Andalusia Salad
Ingredients: a layer of stale bread; thin slices of Spanish onion; thin sliced tomatoes; cucumbers; chopped chile pepper; salt; oil and vinegar

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

178Calories

6 gProtein

39 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories178 kcal

Protein6.1 g

Carbohydrates39 g

Fiber9.7 g

Sugars18 g

Total Fat1.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium33 mg

Potassium1217 mg

Calcium88 mg

Iron1.8 mg

Magnesium66 mg

Phosphorus151 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A314 mcg

Vitamin E1.3 mg

Vitamin K80 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.6 mg

Folate57 mcg

Choline34 mg

Caffeine0 mg

Water440 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 62. The excerpt below is the record exactly as published.

GASPACHO— ANDALUSIA SALAD Spread a layer of stale bread, cut in slices, and then into small squares, on the bottom of a salad bowl and sprinkle plentifully with oil and vinegar. Add thin slices of Span- ish onion, thin sliced tomatoes, then cucumbers and chopped chile pepper (without the seeds and veins). Season with salt

Cook this with the app: pantry check, scaling, and the assistant.