Tomato Salad (1)

Name: Tomato Salad (1)
Ingredients: Peel and slice fully ripe tomatoes; let them stand for five minutes to drain off the juice; to each pint of tomato allow four tablespoonfuls of vinegar; the yolk of one egg; enough salt; and mustard, to season highly

From Physical culture cook book, 1901

Presented as published in 1901. 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

89Calories

4 gProtein

5 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories89 kcal

Protein3.8 g

Carbohydrates4.9 g

Fiber1.4 g

Sugars3.2 g

Total Fat5.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium7.2 mg

Potassium286 mg

Calcium16 mg

Iron0.3 mg

Magnesium14 mg

Phosphorus31 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E1.6 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate18 mcg

Choline8 mg

Caffeine0 mg

Water179 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 41. The excerpt below is the record exactly as published.

Peel and slice fully ripe tomatoes ; let them stand for five minutes to drain off the juice ; then set them away on ice. When served, cut up the slices, and to each pint of tomato allow four tablespoonfuls of vinegar, the yolk of one egg, and enough salt, and mustard, to season highly. Stir the dress- 130 THE PHYSICAL CULTURE COOK BOOK. ing lightly through the tomatoes, and serve very cold. 6. Tomato Salad (2)

Cook this with the app: pantry check, scaling, and the assistant.