vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato and String Bean Salad
From Kirmess cook book, 1907
Serves 4
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
44Calories
3 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein3.2 g
Carbohydrates7.5 g
Fiber0.5 g
Sugars0.9 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium174 mg
Potassium197 mg
Calcium15 mg
Iron1 mg
Magnesium22 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A21 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate40 mcg
Choline2.2 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 93. The excerpt below is the record exactly as published.
TOMATO AND STRING BEAN SALAD. Mrs. F. D. Gray. Peel medium size tomatoes, cut off the top and scoop out centre, forming a cup. Take cold boiled string beans, cut in small pieces, add a tablespoon each of chopped Spanish and green peppers and Spanish onions. Mix this with a mayonnaise
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