vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato-Egg Salad
From The Twin-city housewife, 1920
Serves 2
Recipe by Mrs. Charles E. Plumly.
Presented as published in 1920. 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
52Calories
4 gProtein
3 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein3.7 g
Carbohydrates3 g
Fiber0.8 g
Sugars1.9 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol93 mg
Sodium34 mg
Potassium189 mg
Calcium19 mg
Iron0.5 mg
Magnesium9.9 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C16 mg
Vitamin A63 mcg
Vitamin E0.6 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline78 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 39. The excerpt below is the record exactly as published.
Tomato—Egg Salad Take tomatoes and cut in equal parts, then slice hard boiled eggs, and over both chop green peppers
Cook this with the app: pantry check, scaling, and the assistant.