Tomato Salad
From The Federation cook book, 1910
Recipe attributed to MRS. MADGE LAWSON.
Presented as published in 1910. 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
251Calories
9 gProtein
48 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories251 kcal
Protein9.2 g
Carbohydrates48 g
Fiber11 g
Sugars25 g
Total Fat5.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium76 mg
Potassium2267 mg
Calcium139 mg
Iron2.3 mg
Magnesium114 mg
Phosphorus263 mg
Zinc1.9 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C110 mg
Vitamin A304 mcg
Vitamin E4.3 mg
Vitamin K105 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate137 mcg
Choline57 mg
Caffeine0 mg
Water1007 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 12. The excerpt below is the record exactly as published.
Tomato Salad Peel and hull out tomatoes then put in each tomato a teaspoonful of French dressing. Set in ice box. Take the part hulled out, cut fine 1 cucumber, small bunch celery, 1 onion, green pepper
Cook this with the app: pantry check, scaling, and the assistant.