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Tomato Salad
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
42Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein1.2 g
Carbohydrates8.1 g
Fiber1.8 g
Sugars4.9 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium75 mg
Potassium273 mg
Calcium18 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K7.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline8.5 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 102. The excerpt below is the record exactly as published.
Tomato Salad Take three large, ripe tomatoes and set on ice to cool; slice, put in a salad bowl, chop a slice of onion fine and sprinkle over, pour over a teacupful of plain salad dressing
Cook this with the app: pantry check, scaling, and the assistant.