vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tomato and Banana Salad
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
441Calories
8 gProtein
52 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein8.3 g
Carbohydrates52 g
Fiber7.4 g
Sugars28 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.7 g
Cholesterol154 mg
Sodium56 mg
Potassium1270 mg
Calcium80 mg
Iron1.4 mg
Magnesium80 mg
Phosphorus170 mg
Zinc1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C47 mg
Vitamin A138 mcg
Vitamin E1.7 mg
Vitamin K20 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate81 mcg
Choline106 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 32. The excerpt below is the record exactly as published.
Tomato and Banana Salad. 3 Bananas, i lb. Tomatoes. Skin the tomatoes by plunging them in boiling water; slice them. Skin and scrape the bananas slightly and cut them in slices. Arrange them in a glass dish alternately with the tomatoes. Sprinkle pepper and salt over them. For the dressing: — The yolk of a hard-boiled egg and about 3 penny- worth of cream (about a gill). Beat the cream, well season with pepper and salt and a little celery salt. Rub the egg down smoothly with a little of the 75 IN AID OF THE FUND FOR THE REMOVAL OF cream, and then add gradually the remainder and a few drops of tarragon and house vinegar
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