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Tomato Salad

Name: Tomato Salad
Yield: 6 servings
Ingredients: Twelve tomatoes, peeled and sliced; four eggs, boiled hard; one egg (raw) well beaten; one teaspoon salt; one-half teaspoon cayenne pepper; one teaspoon sugar; one teacup of vinegar

From The new home cook book, 1896

Serves 6

Presented as published in 1896. 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

67Calories

3 gProtein

10 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories67 kcal

Protein3.2 g

Carbohydrates10 g

Fiber3 g

Sugars7.2 g

Total Fat1.3 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol31 mg

Sodium414 mg

Potassium599 mg

Calcium32 mg

Iron0.8 mg

Magnesium29 mg

Phosphorus78 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C34 mg

Vitamin A121 mcg

Vitamin E1.5 mg

Vitamin K20 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate41 mcg

Choline41 mg

Caffeine0 mg

Water277 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 53. The excerpt below is the record exactly as published.

TOMATO SALAD. Miss Spruance. Twelve tomatoes, peeled and sliced ; four eggs, boiled hard ; one egg (raw) well beaten ; one teaspoon salt ; one-half teaspoon cayenne pepper ; one teaspoon sugar ; one teacup of vinegar

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