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Green Pepper and Tomato Salad
From How we cook in Tennessee .., 1906
Serves 4
Celery can also be added.
Presented as published in 1906. 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
41Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein1.7 g
Carbohydrates8.3 g
Fiber0.4 g
Sugars0.8 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium78 mg
Potassium393 mg
Calcium43 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.9 mcg
Choline2.1 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 49. The excerpt below is the record exactly as published.
Green Pepper and Tomato Salad. — Crisp lettuce leaves by laying in cold water half hour. Then shake dry and lay on ice. Take the sweet green, or red peppers, with scissors cut them in ribbons, lengthwise; slice tomatoes
Cook this with the app: pantry check, scaling, and the assistant.