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Tomato and Peanut Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
109Calories
3 gProtein
7 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein3.1 g
Carbohydrates7.3 g
Fiber0.9 g
Sugars1.1 g
Total Fat7.9 g
Saturated Fat1.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat3.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium67 mg
Potassium327 mg
Calcium31 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A14 mcg
Vitamin E0.9 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate20 mcg
Choline7.5 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.
Tomato and Peanut Salad — Pour boiling water over large, smooth tomatoes, take off the skins and chill. When per- fectly cold scoop out the centres and fill with chopped peanuts mixed with mayonnaise or boiled dressing. Serve on lettuce leaves
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