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Tomato Salad
From The Pattern cook-book, 1890
Serves 1
Thicker mayonnaise is recommended due to the acidity of tomatoes.
Presented as published in 1890. 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
194Calories
1 gProtein
5 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories194 kcal
Protein1.1 g
Carbohydrates4.9 g
Fiber1.5 g
Sugars3.3 g
Total Fat20 g
Saturated Fat2.7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat11 g
Cholesterol0 mg
Sodium128 mg
Potassium295 mg
Calcium14 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E3.6 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8.4 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 132. The excerpt below is the record exactly as published.
TOMATO SALAD. Mayonnaise dressing is invariably used for this salad, and it should be made thicker, or, rather, less vinegar should be used, for two reasons : the tomato itself, being so largely acid, does not require the dressing to be so piquant, and the tomato gives off so much juice that the dressing is much thinned by it. The dressing, therefore, should be quite thick. When this salad is to be served as a separate course, choose tomatoes that are not too large
Cook this with the app: pantry check, scaling, and the assistant.