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Tomato Salad
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
381Calories
1 gProtein
2 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein0.8 g
Carbohydrates1.5 g
Fiber0.4 g
Sugars1.1 g
Total Fat41 g
Saturated Fat6.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol23 mg
Sodium352 mg
Potassium87 mg
Calcium8.2 mg
Iron0.2 mg
Magnesium4.2 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C4.9 mg
Vitamin A24 mcg
Vitamin E2 mg
Vitamin K101 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.1 mcg
Choline21 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 114. The excerpt below is the record exactly as published.
Tomato Salad. Select large ripe tomatoes of uniform size and put in hot water. Remove the skin, then scoop a hole in the center. Set in refrigerator until ready to serve. Pill with a rich mayonnaise. Serve on let- tuce leaves with sprig of parsley in the top of each tomato
Cook this with the app: pantry check, scaling, and the assistant.