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Tomato Salad
From The Landmarks club cook book, 1903
Serves 4
Serve chilled.
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
71Calories
5 gProtein
8 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein4.9 g
Carbohydrates7.7 g
Fiber2.3 g
Sugars5 g
Total Fat2.8 g
Saturated Fat1.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol93 mg
Sodium66 mg
Potassium492 mg
Calcium37 mg
Iron1 mg
Magnesium25 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C25 mg
Vitamin A118 mcg
Vitamin E1.3 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate40 mcg
Choline86 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 4 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 salad. Take six tomatos, peel and scoop out, pulp, strain juice off of pulp and cut into slices ; add two whole tomatos cut and strained in same way, also two hard-boiled eggs, two table- spoonfuls of minced celery, two of olive oil, a level teaspoon- ful of mustard, one of vinegar, pepper and salt
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