vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato and Cucumber Salad
From The Landmarks club cook book, 1903
Serves 4
Serve chilled.
Presented as published in 1903. 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
72Calories
2 gProtein
10 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein1.8 g
Carbohydrates9.7 g
Fiber1 g
Sugars2.4 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium45 mg
Potassium335 mg
Calcium33 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A13 mcg
Vitamin E0.6 mg
Vitamin K34 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline4.3 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 46. The excerpt below is the record exactly as published.
TOMATO AND CUCUMBER SALAD. Peel rather small round tomatos, one for each person; dig out at the core end about half the tomato, and fill in the space with finely chopped cucumbers, with the smallest quantity of onion chopped with it, and seasoned with salt and pepper. Serve on lettuce leaves and partially cover the tomato with mayonnaise dressing
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