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Tomato and Cucumber Salad
From The Monmouth Baptist ladies' cook book, 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
74Calories
1 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein1.2 g
Carbohydrates5.4 g
Fiber0.7 g
Sugars1.7 g
Total Fat5.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat3.1 g
Omega-30.4 g
Cholesterol2.9 mg
Sodium48 mg
Potassium317 mg
Calcium23 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A27 mcg
Vitamin E0.6 mg
Vitamin K40 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.6 mcg
Choline6.5 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 46. The excerpt below is the record exactly as published.
TOMATO AND CUCUMBER SALAD. Mrs. Mary A. Frantz. Chop (not too fine) and drain equal quantities of tomatoes and cucumbers. Chill. Put a spoonful of each on lettuce and cover with mayonnaise
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