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Gespacho
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
54Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein2.4 g
Carbohydrates11 g
Fiber3.9 g
Sugars5.5 g
Total Fat1.5 g
Saturated Fat2.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium303 mg
Potassium563 mg
Calcium28 mg
Iron1 mg
Magnesium30 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A207 mcg
Vitamin E2.9 mg
Vitamin K20 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate34 mcg
Choline16 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 55. The excerpt below is the record exactly as published.
Six large tomatoes, peel and cut in cubes. Three slices of stale bread, remove the crust, cut the same as the tomatoes. Rub a salad bowl with a clove of garlic; take five tablespoons olive oil, one-and one-half tablespoons good vinegar, one-half teaspoon salt, a dash of cayenne pepper
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