vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tomato and Cheese Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
65Calories
3 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein2.9 g
Carbohydrates6.4 g
Fiber0.4 g
Sugars0.8 g
Total Fat3.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol6.7 mg
Sodium74 mg
Potassium286 mg
Calcium69 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A33 mcg
Vitamin E0.3 mg
Vitamin K35 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6 mcg
Choline2.5 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 92. The excerpt below is the record exactly as published.
Tomato and Cheese Salad — Cut tomatoes into thick slices after peeling. Between each two put a thin layer of Canada cheese, spreading it with mayonnaise before adding upper slice. Arrange on lettuce and add a teaspoon of mayon- naise
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