Tomato Salad
From The Fredericksburg home kitchen cook book, 1921
Recipe by Mrs. Chas. Schwarz.
Presented as published in 1921. 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
138Calories
5 gProtein
21 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein4.7 g
Carbohydrates21 g
Fiber2.9 g
Sugars6.3 g
Total Fat4.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol1.9 mg
Sodium47 mg
Potassium1250 mg
Calcium90 mg
Iron0.7 mg
Magnesium67 mg
Phosphorus151 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A102 mcg
Vitamin E1.4 mg
Vitamin K122 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline18 mg
Caffeine0 mg
Water611 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 21. The excerpt below is the record exactly as published.
Tomato Salad. Peel and cut a slice from stem end of each tomato and remove the inside pulp. Pare 2 small cucumbers, cut in quarters and put in ice water until ready to mix> then dry and cut in thin slices. Mix with drained tomato — 64 — pulp and moisten with mayonnaise. Arrange lettuce leaves, put in tomatoes filled with cucumber mixture and put 1 teaspoon mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.