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Tomato Salad
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
15Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.7 g
Carbohydrates3.2 g
Fiber0.8 g
Sugars1.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium201 mg
Calcium16 mg
Iron0.2 mg
Magnesium9.1 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.8 mcg
Choline4 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 49. The excerpt below is the record exactly as published.
Tomato Salad. — Peel as many medium size tomatoes as there are persons to be served. Use a sharp knife, cut a slice from the stem end of the tomato, about as large as a fifty cent piece. Scoop out half the pulp, leaving enough to hold the toiSfto in shape. Mix the pulp that has been removed with twice as much celery cut fine, and half its bulk in finely shredded green pep- pers
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