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Tomato Salad
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
15Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.1 g
Carbohydrates3.7 g
Fiber0.1 g
Sugars3.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium584 mg
Potassium9.6 mg
Calcium2.8 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.3 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 49. The excerpt below is the record exactly as published.
Tomato Salad in Bowl. Tomato Salad. Take one quart of best tomatoes, and drain in colander; cut the tomatoes quite fine, and add a finely minced onion, a level teaspoonful of salt and half a one of pepper, a heaping tablespoonful of sugar and one of vinegar
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