dairy-freenut-freesoy-freefish-freeshellfish-free
Tomato and Sweet-Bread Salad
From The Landmarks club cook book, 1903
Serves 2
Recipe by Mrs. E. D. Neff, La Mirada.
Presented as published in 1903. 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
991Calories
23 gProtein
9 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories991 kcal
Protein23 g
Carbohydrates9.4 g
Fiber5.1 g
Sugars3.2 g
Total Fat99 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat56 g
Omega-30.1 g
Cholesterol296 mg
Sodium674 mg
Potassium1021 mg
Calcium47 mg
Iron4.3 mg
Magnesium57 mg
Phosphorus714 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A333 mcg
Vitamin E18 mg
Vitamin K44 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate41 mcg
Choline11 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 46. The excerpt below is the record exactly as published.
TOMATO AND SWEET-BREAD SALAD. Peel a large tomato, empty its contents ; then take sweet- breads, which have been boiled and cut into dice, and mix with mayonnaise dressing; add a pinch of salt and a dash of pap- rik
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