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Tomato and Onion Salad
From The national course in home economics, 1917
Serves 6
A most appetizing relish.
Presented as published in 1917. 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
93Calories
3 gProtein
21 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein3.2 g
Carbohydrates21 g
Fiber5.1 g
Sugars9.6 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1630 mg
Potassium566 mg
Calcium67 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A53 mcg
Vitamin E0.7 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate48 mcg
Choline18 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 336. The excerpt below is the record exactly as published.
TOMATO AND ONION SALAD. Take one-half dozen not over-ripe tomatoes and cut into thin slices; take one-half dozen small onions and cut up as fine as you can; sprinkle the onion over the tomato slices, add salt, pepper, and vinegar
Cook this with the app: pantry check, scaling, and the assistant.