Tomato Nut Salad

Name: Tomato Nut Salad
Ingredients: some tomatoes of even size; some English walnuts—not too fine; a very little mayonnaise dressing; a little salt; Serve on lettuce leaf

From The National home cook book, 1900

Presented as published in 1900. 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

103Calories

4 gProtein

20 gCarbs

0 gFat

Full nutrition (18 nutrients)

Calories103 kcal

Protein4.5 g

Carbohydrates20 g

Total Fat0.4 g

Sodium97 mg

Potassium834 mg

Calcium85 mg

Iron0.2 mg

Magnesium38 mg

Phosphorus115 mg

Zinc1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin K123 mcg

Vitamin B60.2 mg

Thiamin (B1)0.3 mg

Niacin (B3)1.3 mg

Water573 g

As published

This recipe was extracted from The National home cook book (1900), page 74. The excerpt below is the record exactly as published.

TOMATO NUT SALAD—Pour boiling water over some fo-3 “matoes of even size. Peel, put on ice till cold, cut off — stem end of tomato and scoop out some of the meat. Chop | some: English walnuts—not too fine—mix with a very little | mayonnaise dressing, fill cavity in tomato, pile a little of. the — dressing on tomato. Sprinkle each tomato with a little salt. e Serve on lettuce leaf

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