Tomato Salad
From The book of plain cooking, 1904
Presented as published in 1904. 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
5Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.4 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2334 mg
Potassium1.1 mg
Calcium3.2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 32. The excerpt below is the record exactly as published.
Tomato Salad Tomatoes have their use in nearly every kind of dish, and a salad made from them is not to be despised — it has the advantage of being very quickly made, and requiring no prepara- tion. Cut the tomatoes into slices and place them in a dish or salad-bowl. Chop finely some parsley and onion, which spread over the tomatoes, and mix about a teaspoonful of salt and a good dusting of pepper, with about two tablespoonsful of vinegar and one of oil
Cook this with the app: pantry check, scaling, and the assistant.