vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato Salad
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
192Calories
1 gProtein
5 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein1.3 g
Carbohydrates4.9 g
Fiber1.5 g
Sugars3.4 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat11 g
Omega-31.3 g
Cholesterol11 mg
Sodium165 mg
Potassium297 mg
Calcium14 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C17 mg
Vitamin A56 mcg
Vitamin E1.5 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline17 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 39. The excerpt below is the record exactly as published.
Tomato Salad Select round ripe tomatoes. Make a round opening at the top of each tomato, scoop out the inside and fill with equal parts of tomato and celery, salted very slightly. Place on lettuce leaves with a table- spoon of mayonnaise on top of each
Cook this with the app: pantry check, scaling, and the assistant.