vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato-and-Asparagus Salad a la Bregitta
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.5 kcal
Protein0.3 g
Carbohydrates1.2 g
Fiber0.4 g
Sugars0.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium73 mg
Calcium3.1 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus7.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.2 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
Folate4.6 mcg
Choline2.1 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 442. The excerpt below is the record exactly as published.
Tomato-and-Asparagus Salad a la Bregitta Salade de Tomate aux Asperses, a la Bregitta Select large tomatoes all same size, put in hot water and remove the skin, slash the tomato on the smooth side from one end to the other to form a cover, leaving the cover fastened on one side. Scoop out with the small scooper. Roll in chopped parsley, put some mayonnaise dressing in and then put in as many as possible cold asparagus tips (that have been cooked in water and a speck of baking soda for about twenty minutes), so that the tops stick out. Serve on a lettuce leaf
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