Tomato Salad
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
42Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein1.7 g
Carbohydrates8.8 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium126 mg
Potassium610 mg
Calcium69 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 61. The excerpt below is the record exactly as published.
TOMATO SALAD. Take the skin, juice and seeds from nice, fresh tomatoes, chop what remains with celery
Cook this with the app: pantry check, scaling, and the assistant.