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Tomato Salad
From The economical cook book, 1905
Serves 4
This dish tastes as good as it looks.
Presented as published in 1905. 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
12Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates1.9 g
Fiber0.4 g
Sugars1.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium46 mg
Potassium73 mg
Calcium3.3 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus7.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.6 mcg
Choline2.1 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 51. The excerpt below is the record exactly as published.
fine ripe tomatoes, peel them without scalding, as that spoils them for salad; slice them evenly not quite half an inch in thickness, and as you out them, replace the slices to look like whole tomatoes ; lay them on a dish covered with broken ice, until you have all done and are ready to serve them; then arrange them neatly side by side on a shallow dish, and garnish them with red and yellow nasturtium blossoms ; make a dressing as for lobster salad
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