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Red and Yellow Tomato Salad
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
10Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0.6 g
Carbohydrates2.1 g
Fiber0.6 g
Sugars0.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.4 mg
Potassium150 mg
Calcium6.4 mg
Iron0.2 mg
Magnesium7 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.9 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)0.5 mg
Folate14 mcg
Choline2.1 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 89. The excerpt below is the record exactly as published.
RED AND YELLOW TOMATO SALAD ' Peel red and yellow tomatoes
Cook this with the app: pantry check, scaling, and the assistant.