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Tomato Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
57Calories
1 gProtein
5 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories57 kcal
Protein1.1 g
Carbohydrates4.9 g
Fiber1.5 g
Sugars3.3 g
Total Fat4.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium32 mg
Potassium303 mg
Calcium15 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A60 mcg
Vitamin E1.3 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline8.5 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 104. The excerpt below is the record exactly as published.
Tomato Salad. Pare ripe tomatoes (which should be very cold) , and cut in thin slices. Arrange on a flat dish. Put one teaspoonful of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.