vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tomato-and-Egg Salad a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 2
A complete salad for lunch 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
312Calories
7 gProtein
38 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein6.9 g
Carbohydrates38 g
Fiber3.5 g
Sugars17 g
Total Fat16 g
Saturated Fat2.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium1375 mg
Potassium618 mg
Calcium119 mg
Iron2 mg
Magnesium43 mg
Phosphorus127 mg
Zinc1 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0.5 mcg
Vitamin C0.8 mg
Vitamin A43 mcg
Vitamin E0.4 mg
Vitamin K82 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline75 mg
Caffeine0 mg
Water390 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 440. The excerpt below is the record exactly as published.
Tomato-and-Egg Salad a l’Americaine Salade de Tomate aux CEufs, a V Americaine Shred hard-boiled white of eggs, shred green pepper, tomatoes, and some lettuce; mix with the cream salad dressing. Decorate the platter with nice lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.