Tomato Salad
From Buckmaster's cookery, 1887
Be careful in the selection of the tomatoes and ensure they are well free from seeds.
Presented as published in 1887. 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
136Calories
7 gProtein
28 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein6.6 g
Carbohydrates28 g
Fiber8.9 g
Sugars19 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium96 mg
Potassium1715 mg
Calcium76 mg
Iron2 mg
Magnesium82 mg
Phosphorus179 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A303 mcg
Vitamin E3.9 mg
Vitamin K57 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate108 mcg
Choline48 mg
Caffeine0 mg
Water699 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 127. The excerpt below is the record exactly as published.
TOMATO SALAD. Ingredients. Tomatoes. Oil. Vinegar. Mustard. Basil
Cook this with the app: pantry check, scaling, and the assistant.