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Onion and Tomato Salad
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
17Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.3 g
Carbohydrates2.6 g
Fiber0.4 g
Sugars1.8 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium70 mg
Potassium77 mg
Calcium4.2 mg
Iron0.1 mg
Magnesium3.7 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.2 mcg
Choline2.2 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 333. The excerpt below is the record exactly as published.
ONION AND TOMATO SALAD. Take a few firm, ripe tomatoes of medium size, wipe and cut them into one-fourth-inch slices; peel a Spanish onion and slice it very thin Arrange the sliced onion and tomatoes in layers in a salad-bowl and pour over them a plain salad dressing
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