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Tomato and Onion Salad

From Delicate dishes, 1896

Mrs. Cockrill

Presented as published in 1896. 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

307Calories
2 gProtein
14 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.7 g
Sugars6.4 g
Total Fat27 g
Saturated Fat2.1 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium1173 mg
Potassium228 mg
Calcium40 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.2 mcg
Vitamin E9.3 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.3 mg
Caffeine0 mg
Water162 g

As published

This recipe was extracted from Delicate dishes (1896), page 6. The excerpt below is the record exactly as published.

^ teaspoonful of salt and when the mixture is well blended, add i tablespoonful of vinegar. If the salad dish is rubbed with a clove of garlic or a slice of onion, the dressing is improved. This is intended for simple salads of lettuce, cucumbers or string beans. MARGUERITE SALAD. Boil 6 eggs 20 minutes, rub yolks through sieve, and chop whites fine; moisten with boiled dressing or mayonnaise. Serve in cups of lettuce leaves, putting in each I teaspoonful of the yolks and around them the chopped whites. POTATO PEPPER SALAD. Put a layer of chopped cold potatoes in a dish and a "Use Imperial French Poultry Seasoning." SALADS AND SAUCES. 19 layer of chopped green peppers, removing the seeds ^ pour over i tablespoonful of oil; fill the dish in this way and pour over it a mixture of i^ cup of white vinegar, with 2 tablespoohfuls of water and ^ teaspoonful of sugar. POTATO SALAD. Cut fine 6 cold boiled potatoes and 4 hard boiled eggs. Sprinkle over i teaspoonful of chopped parsley and one teaspoonful of onion juice, obtained by press- ing a cut onion hard against a coarse grater. Serve with mayonnaise or cooked dressing. Mrs. E. M. Dunbar. TOMATO AND ONION SALAD. Six firm, ripe tomatoes, peel and slice %. inch thick; slice very thin a Bermuda onion, arrange in layers in a salad bowl; pour over a dressing composed of 2 table- spoonfuls of salad oil, 2 tablespoonfuls of vinegar, % tea- spoonful of salt, ^ teaspoonful of pepper
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