vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Tomato and Sweet-Bread Salad
From The Landmarks club cook book, 1903
Serves 2
Serve very cold.
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
98Calories
2 gProtein
9 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein2.3 g
Carbohydrates9.1 g
Fiber5.1 g
Sugars2.9 g
Total Fat7.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium48 mg
Potassium428 mg
Calcium35 mg
Iron2.8 mg
Magnesium29 mg
Phosphorus56 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A333 mcg
Vitamin E4.8 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate15 mcg
Choline11 mg
Caffeine0 mg
Water60 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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