Tomato and Lettuce Salad
From A Little Cook-Book for a Little Girl, 1905
Tomatoes should be firm and cold.
Presented as published in 1905. 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
189Calories
9 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein8.7 g
Carbohydrates39 g
Fiber5.8 g
Sugars13 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium121 mg
Potassium1972 mg
Calcium133 mg
Iron1.5 mg
Magnesium91 mg
Phosphorus230 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A202 mcg
Vitamin E2.6 mg
Vitamin K161 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate72 mcg
Choline32 mg
Caffeine0 mg
Water1027 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 20. The excerpt below is the record exactly as published.
Tomato and Lettuce Salad Peel four tomatoes ; you can do this most easily by pouring water over them and skinning them when they wrinkle, but you must drain off all the water afterward, and let them get firm in the ice-box ; wash the lettuce
Cook this with the app: pantry check, scaling, and the assistant.