Tomato and Mayonnaise
From The Samaritan cookery book, 1903
Mrs. A. P. White, Shawlands.
Presented as published in 1903. 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
443Calories
13 gProtein
28 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein13 g
Carbohydrates28 g
Fiber8.6 g
Sugars19 g
Total Fat33 g
Saturated Fat3.8 g
Monounsaturated Fat23 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol186 mg
Sodium107 mg
Potassium1775 mg
Calcium100 mg
Iron2.8 mg
Magnesium85 mg
Phosphorus272 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C99 mg
Vitamin A382 mcg
Vitamin E14 mg
Vitamin K59 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate132 mcg
Choline195 mg
Caffeine0 mg
Water723 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 26. The excerpt below is the record exactly as published.
TOMATO ANt MAYONNAISE. 6 tomatoes. I i yolk of egg. 1 dessertspoonful vinegar. | 2 small tablespoonfuls salad oil. A pinch of mustard, sugar, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.