Tomato Salad

Name: Tomato Salad
Ingredients: one can tomatoes; one small sliced onion; a few stalks of celery chopped fine; a sprig of parsley; salt to taste; one tablespoonful to a pint of liquid

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

110Calories

10 gProtein

19 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories110 kcal

Protein9.7 g

Carbohydrates19 g

Fiber4.1 g

Sugars9.5 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium29 mg

Potassium516 mg

Calcium54 mg

Iron0.9 mg

Magnesium31 mg

Phosphorus77 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A59 mcg

Vitamin E0.7 mg

Vitamin K43 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate52 mcg

Choline21 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 8. The excerpt below is the record exactly as published.

Tomato Salad Heat one can tomatoes in saucepan, add one small sliced onion, a few stalks of celery chopped fine, a sprig of parsley; salt to taste. Simmer slowly twenty minutes and strain. Pour the tomatoes over granulated gelatin, allowing one tablespoonful to a pint of liquid

Cook this with the app: pantry check, scaling, and the assistant.