vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato-and-Endive Salad
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a salad.
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
27Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein1.5 g
Carbohydrates5.8 g
Fiber2.4 g
Sugars3.3 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium389 mg
Calcium37 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A122 mcg
Vitamin E1.2 mg
Vitamin K84 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate46 mcg
Choline11 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 446. The excerpt below is the record exactly as published.
Tomato-and-Endive Salad Salade de Tomates a V Endive Select large tomatoes, all same size; put in hot water, peel, slash them on the smooth side from one end to the other to form a cover, leaving the cover fastened on one side, and scoop out. Roll in chopped parsley. Have some endive, take the stem part and stick in the tomato, leaving the leaves showing. Serve on a platter with large leaves of endive around and with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.