Tomato Salad

Name: Tomato Salad
Ingredients: Put the tomatoes into boiling water for a few minutes; on a bed of lettuce leaves; cover each slice with mayonnaise dressing

From Household science and arts, 1913

Presented as published in 1913. 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

1781Calories

6 gProtein

29 gCarbs

188 gFat

Full nutrition (33 nutrients)

Calories1781 kcal

Protein6.3 g

Carbohydrates29 g

Fiber8.6 g

Sugars20 g

Total Fat188 g

Saturated Fat26 g

Monounsaturated Fat43 g

Polyunsaturated Fat110 g

Cholesterol0 mg

Sodium1202 mg

Potassium1740 mg

Calcium89 mg

Iron2.5 mg

Magnesium82 mg

Phosphorus233 mg

Zinc1.5 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C99 mg

Vitamin A302 mcg

Vitamin E32 mg

Vitamin K116 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.3 mg

Folate108 mcg

Choline50 mg

Caffeine0 mg

Water732 g

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 61. The excerpt below is the record exactly as published.

TOMATO SALAD Put the tomatoes into boiling water for a few minutes, peel them, and put them in a cold place until ready to serve them. Slice them thin, arrange the slices on a bed of lettuce leaves, cover each slice with mayonnaise dressing

Cook this with the app: pantry check, scaling, and the assistant.