Tomato Salad
From The practical cookbook, 1917
Presented as published in 1917. 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
1583Calories
6 gProtein
18 gCarbs
166 gFat
Full nutrition (34 nutrients)
Calories1583 kcal
Protein5.9 g
Carbohydrates18 g
Fiber2.9 g
Sugars7.6 g
Total Fat166 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1450 mg
Potassium925 mg
Calcium74 mg
Iron1.2 mg
Magnesium43 mg
Phosphorus147 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C33 mg
Vitamin A136 mcg
Vitamin E8.5 mg
Vitamin K425 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate47 mcg
Choline92 mg
Caffeine0 mg
Water489 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 48. The excerpt below is the record exactly as published.
Tomato salad. Scald tomatoes, peel, slice, and chill. Wash and dry the lettuce, removing wilted leaves, wrap in cheese- cloth, and keep on ice till ready to use. Arrange lettuce leaves on a platter or on plates for individual serving, place sliced tomatoes on them, season, and garnish with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.