Tomato Salad
From Durham cook book ..., 1921
This salad is a unique twist on traditional salads.
Presented as published in 1921. 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
414Calories
30 gProtein
64 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein30 g
Carbohydrates64 g
Fiber4.9 g
Sugars46 g
Total Fat5.6 g
Saturated Fat1.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Cholesterol85 mg
Sodium195 mg
Potassium1059 mg
Calcium88 mg
Iron5.3 mg
Magnesium58 mg
Phosphorus343 mg
Zinc4.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A7.2 mcg
Vitamin E0.5 mg
Vitamin K2.2 mcg
Vitamin B61 mg
Vitamin B128.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.5 mg
Folate18 mcg
Choline14 mg
Caffeine0 mg
Water525 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 45. The excerpt below is the record exactly as published.
TOMATO SALAD. Make tomato jelly mixture; wash and cut celery in thin slices, crosswise ; this should be one cup. Peel and core two large apples, cut in slices and in small pieces. Chop one cup walnut meats, mix celery, apple and nut meats and moisten with mayonnaise. Put one tablespoonful tomato jelly
Cook this with the app: pantry check, scaling, and the assistant.