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Tomato-and-Cucumber Salad (Salade de Tomates aux Concombres)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with any kind of fish dish for luncheon, dinner, or supper.
Presented as published in 1918. 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
734Calories
1 gProtein
9 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories734 kcal
Protein1.3 g
Carbohydrates9.3 g
Fiber0.8 g
Sugars1.6 g
Total Fat79 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat38 g
Cholesterol0 mg
Sodium743 mg
Potassium355 mg
Calcium32 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A64 mcg
Vitamin E9.3 mg
Vitamin K65 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline4.4 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 435. The excerpt below is the record exactly as published.
Tomato-and-Cucumber Salad Salade de Tomates aux Concombres Peel cucumbers with the fluted knife, put the tomatoes in hot water, remove skins carefully, put on a plate until cold; when cold, cut in thin slices. Slice the cucumbers thin, put a border around the dish two of cucumber, then one of tomato, two of cucumber then one of tomato around until the ring is closed; then put the slices of cucumber in the centre, put another row across the dish from one side to the other — cucumbers and tomatoes, like the ring around. Pour over a nicely seasoned French dressing. Sprinkle with chopped parsley
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