Onion Salad

Name: Onion Salad
Ingredients: one large onion; five or six tomatoes; one gill salad oil; two dessertspoonfuls of vinegar; a saltspoonful of salt; half a one of white pepper

From The "Queen" cookery books: Vegetables, 1902

Presented as published in 1902. 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

1132Calories

7 gProtein

37 gCarbs

110 gFat

Full nutrition (34 nutrients)

Calories1132 kcal

Protein6.9 g

Carbohydrates37 g

Fiber9.8 g

Sugars22 g

Total Fat110 g

Saturated Fat8.4 g

Monounsaturated Fat82 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol0 mg

Sodium36 mg

Potassium1641 mg

Calcium95 mg

Iron1.9 mg

Magnesium81 mg

Phosphorus188 mg

Zinc1.3 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C93 mg

Vitamin A252 mcg

Vitamin E40 mg

Vitamin K56 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate119 mcg

Choline50 mg

Caffeine0 mg

Water710 g

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.

one large onion for five or six tomatoes), and when perfectly cold slice the onion as thinly as possible, and the tomatoes about a quarter of an inch thick. Dish in alternate layers with a 1*2 VEGETABLES. vinaigrette sauce (one gill salad oil, two dessertspoonfuls of vinegar, a saltspoonful of salt, and half a one of white pepper

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