Tomato and Cucumber Salad

Name: Tomato and Cucumber Salad
Ingredients: 6 ripe tomatoes; 2 cucumbers; 1/2 tsp. salt; 1 tsp. flour; 1 tsp. mustard; 2 tblsps. sugar; 2 tblsps. butter; 2 beaten egg yolks; 1/2 cup of cream; 1/2 cup of vinegar

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

840Calories

17 gProtein

72 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories840 kcal

Protein17 g

Carbohydrates72 g

Fiber8.9 g

Sugars44 g

Total Fat76 g

Saturated Fat24 g

Monounsaturated Fat9 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol184 mg

Sodium1298 mg

Potassium2520 mg

Calcium225 mg

Iron2.2 mg

Magnesium132 mg

Phosphorus351 mg

Zinc2.4 mg

Copper0.7 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C99 mg

Vitamin A303 mcg

Vitamin E5.8 mg

Vitamin K156 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.6 mg

Folate113 mcg

Choline48 mg

Caffeine0 mg

Water1273 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 17. The excerpt below is the record exactly as published.

Tomato and Cucumber Salad Peel 6 ripe tomatoes, cut a slice from the top of each, and remove the seeds carefully. Peel 2 cucumbers, cut into dice, and season with salt and pepper. Set tomatoes and cucumbers on ice. Mix % tsp. salt, 1 tsp. flour, 1 tsp. mustard, and 2 tblsps. sugar, with 2 tblsps. butter, add 2 beaten egg yolks

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