Tomato and Cucumber Salad

Name: Tomato and Cucumber Salad
Ingredients: small ripe tomatoes; cucumbers; a crisp lettuce leaf

From Purity flour cookbook, 1917

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

156Calories

7 gProtein

31 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories156 kcal

Protein6.8 g

Carbohydrates31 g

Fiber1.4 g

Sugars3.2 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium106 mg

Potassium1458 mg

Calcium130 mg

Iron0.5 mg

Magnesium71 mg

Phosphorus190 mg

Zinc1.7 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E0.6 mg

Vitamin K180 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)2 mg

Folate18 mcg

Choline8 mg

Caffeine0 mg

Water878 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 76. The excerpt below is the record exactly as published.

TOMATO AND CUCUMBER SALAD Peel small ripe tomatoes, remove the hearts and sprinlde with salt, and set shells on ice to chill. Pare cucumbers and chop them coarsely. Four over them fresh dressing and till lightly into the tomato shells. Serve each on a crisp lettuce leaf

Cook this with the app: pantry check, scaling, and the assistant.