vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Salza
From The Landmarks club cook book, 1903
Serves 4
Keeps several days.
Presented as published in 1903. 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
38Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein1.8 g
Carbohydrates8.2 g
Fiber2.4 g
Sugars5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.4 mg
Potassium467 mg
Calcium20 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate32 mcg
Choline13 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 122. The excerpt below is the record exactly as published.
SALZA. Six ripe tomatos, four green peppers, salt, raw onion
Cook this with the app: pantry check, scaling, and the assistant.