pescatariangluten-freenut-freesoy-free
Tomato and Egg Salad
From Atlanta women's club cook book, 1921
Serves 3
Recipe by Mrs. Edward Porter Van Valkenburgh, Harper, Kansas.
Presented as published in 1921. 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
503Calories
31 gProtein
10 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein31 g
Carbohydrates10 g
Fiber0.5 g
Sugars1.1 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol556 mg
Sodium155 mg
Potassium667 mg
Calcium69 mg
Iron1 mg
Magnesium44 mg
Phosphorus572 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A354 mcg
Vitamin E1.1 mg
Vitamin K47 mcg
Vitamin B60.3 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate99 mcg
Choline9.5 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 33. The excerpt below is the record exactly as published.
TOMATO AND EGG SALAD. 6 large cooked eggs. Lettuce. 1/2 cup melted butter. Tomatoes
Cook this with the app: pantry check, scaling, and the assistant.