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Tomato Salad
From The household cook book, 1902
Serves 1
Another method is to peel tomatoes, cut in half, and add a spoonful of mayonnaise dressing on each half.
Presented as published in 1902. 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
180Calories
1 gProtein
6 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein1.1 g
Carbohydrates5.6 g
Fiber1.5 g
Sugars3.2 g
Total Fat18 g
Saturated Fat3.2 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat8.5 g
Cholesterol0 mg
Sodium171 mg
Potassium298 mg
Calcium14 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A58 mcg
Vitamin E2.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline8.2 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 160. The excerpt below is the record exactly as published.
TOMATO SALAD — (1) Cut ripe tomatoes into slices, remove all the seeds, sprinkle on a French dressing
Cook this with the app: pantry check, scaling, and the assistant.