vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato and Beet Salad
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
622Calories
6 gProtein
25 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein5.8 g
Carbohydrates25 g
Fiber8.4 g
Sugars16 g
Total Fat56 g
Saturated Fat8.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat33 g
Omega-33.9 g
Cholesterol31 mg
Sodium674 mg
Potassium1191 mg
Calcium54 mg
Iron1.6 mg
Magnesium64 mg
Phosphorus133 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C42 mg
Vitamin A115 mcg
Vitamin E3.7 mg
Vitamin K139 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate219 mcg
Choline42 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 335. The excerpt below is the record exactly as published.
TOMATO AND BEET SALAD. Cook four large beets, when very cold cut into one-quarter-inch squares; peel six large tomatoes, without scalding; cut also in squares. Pour over the whole one-half pint of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.