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Toalato 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
42Calories
3 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein3 g
Carbohydrates8.5 g
Fiber2.1 g
Sugars3.3 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium899 mg
Potassium352 mg
Calcium42 mg
Iron1.1 mg
Magnesium25 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate26 mcg
Choline9.8 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 88. The excerpt below is the record exactly as published.
TOALATO SALAD Strain one pint of tomato- juice, add one teaspoon of salt, a saltspoon of pepper, and one teaspoon of onion- juice. To this add a quarter of a box of gelatine
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