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Nut and Tomato Salad Dressing
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
20Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.8 g
Carbohydrates3.7 g
Fiber1 g
Sugars2.1 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium837 mg
Potassium211 mg
Calcium11 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 44. The excerpt below is the record exactly as published.
NUT AND TOMATO SALAD DEESSING Nut butter, 1 teaspoon. Tomatoes, strained, 1 cup. Salt.
Cook this with the app: pantry check, scaling, and the assistant.