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Tomato and Nut Salad
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
544Calories
14 gProtein
27 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein14 g
Carbohydrates27 g
Fiber9.4 g
Sugars13 g
Total Fat44 g
Saturated Fat3.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat31 g
Cholesterol0 mg
Sodium25 mg
Potassium1473 mg
Calcium106 mg
Iron2.8 mg
Magnesium144 mg
Phosphorus347 mg
Zinc2.6 mg
Copper1.1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A207 mcg
Vitamin E2.7 mg
Vitamin K40 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate80 mcg
Choline33 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 72. The excerpt below is the record exactly as published.
Tomato and Nut Salad Remove the skin from eight tomatoes ; scoop out the in- side; mix the drained pulp with equal amount of chopped walnuts and one fourth cup chopped green peppers
Cook this with the app: pantry check, scaling, and the assistant.