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Tomato, Cucumber and Walnut Salad
From Lessons in cooking through preparation of meals, 1912
Serves 4
Celery can be substituted for cucumber.
Presented as published in 1912. 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
67Calories
6 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein5.5 g
Carbohydrates9.2 g
Fiber1.5 g
Sugars3.2 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol11 mg
Sodium17 mg
Potassium596 mg
Calcium38 mg
Iron1 mg
Magnesium32 mg
Phosphorus98 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K46 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Choline8.2 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 208. The excerpt below is the record exactly as published.
TOMATO, CUCUMBER AND WALNUT SALAD SALMON JELLY SANDWICHES TEA CAKES MILK Tomato, Cucumber and Walnut Salad Cut 3^ cucumber into ^ in. cubes, let stand in cold salt water to crisp. Cut a slice from the stem end of each of 4 peeled tomatoes. Scoop out the interior pulp, keeping the pieces as solid as possible. Add the cucumbers, 3^ c walnut meats cut into small pieces and the tomato pulp. Cover with salad dressing and fill the tomato shells, the interior of which has been sprinkled with salt
Cook this with the app: pantry check, scaling, and the assistant.