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Tomato Salad
From The Times cook book, no. 2, 1905
Serves 4
Very attractive.
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
68Calories
1 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein1.2 g
Carbohydrates5.1 g
Fiber0 g
Sugars0 g
Total Fat4.8 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium64 mg
Potassium210 mg
Calcium22 mg
Iron0.1 mg
Magnesium9.5 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline2.1 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 58. The excerpt below is the record exactly as published.
TOMATO SALAD. Mrs. L. M. Curtis, Glendora, Cal.— Take some nice round tomatoes, cut off the tops, scoop out all the center, rinse in ice water, drain thor- oughly and fill with a mayonnaise of celery or crab. Set each tomato on a bed of let- tuc
Cook this with the app: pantry check, scaling, and the assistant.