sidevegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
38Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein1.5 g
Carbohydrates8.3 g
Fiber2.1 g
Sugars4.8 g
Total Fat0.3 g
Saturated Fat2.1 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium7.8 mg
Potassium346 mg
Calcium21 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline11 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 91. The excerpt below is the record exactly as published.
Tomato Salad Take four solid, well ripened tomatoes and plunge them into hot water to take off the skin, then split them and remove as many of the seeds as possible ; cut them in small pieces and place half of them on the bottom of the salad bowl, season them with salt and pepper; cover the layer of tomatoes with a thin layer of finely chopped onion, a Spanish onion is preferable, and season this also with salt and pepper; then lay the remainder of the tomatoes on and season as before, finish with diced cucumber on the top, and, just before serving, pour over all a French dressing made of four tablespoons of good olive oil and two of vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.