side
Tomato Salad
From The Raleigh cook book, 1907
A simple and fresh salad.
Presented as published in 1907. 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
300Calories
7 gProtein
41 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein6.8 g
Carbohydrates41 g
Fiber11 g
Sugars9.8 g
Total Fat15 g
Saturated Fat1.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium80 mg
Potassium1184 mg
Calcium193 mg
Iron3.2 mg
Magnesium94 mg
Phosphorus164 mg
Zinc1.2 mg
Copper0.6 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A57 mcg
Vitamin E5.6 mg
Vitamin K100 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate51 mcg
Choline20 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 13. The excerpt below is the record exactly as published.
Tomato Salad.—Peel tomatoes, not too ripe, cut in slices and grate over them a fresh cucumber; season with salt, pepper, vinegar, a teaspoon of French mustard, 1 tablespoon of best salad oil, a finely minced onion and little celery salt
Cook this with the app: pantry check, scaling, and the assistant.