vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Salad
From Royal Victoria cook book, 1900
Serves 4
Recipe attributed to Mrs. Jas. Vair.
Presented as published in 1900. 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
41Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein1.8 g
Carbohydrates9.1 g
Fiber2.7 g
Sugars2.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2432 mg
Potassium387 mg
Calcium47 mg
Iron0.9 mg
Magnesium26 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline6.9 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 22. The excerpt below is the record exactly as published.
TOMATO SALAD.—Take 3 large ripe tomatoes, peel and cut in small pieces, a few leaves of lettuce cut fine, a few radishes and some cress if desired, 1 small cucumber. Season with pepper, salt and vinegar
Cook this with the app: pantry check, scaling, and the assistant.