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Novel Tomato Salad
From The Institute cook book, 1913
Serves 4
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
43Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein2.1 g
Carbohydrates8.5 g
Fiber0.9 g
Sugars1 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium39 mg
Potassium442 mg
Calcium31 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K34 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline2.5 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 74. The excerpt below is the record exactly as published.
NOVEL TOMATO SALAD 1 cup cherry tomatoes 1 tablespoon chopped parsley 1 cup small yellow tomatoes French dressing 1 clove garlic Lettuce
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