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Tomato Salad, French Dressing
From The table, 1889
Serves 4
Chopped chives can be added for flavor.
Presented as published in 1889. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.5 kcal
Protein0.2 g
Carbohydrates0.9 g
Fiber0.3 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium57 mg
Calcium3.7 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K4.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.6 mcg
Choline1.6 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 258. The excerpt below is the record exactly as published.
Tomato Salad, French Dressing.— Take six fine, firm, red toma- toes; wipe them neatly, and plunge them into boiling water for one min- ute; drain in a cloth, remove the skins, pare off the stem side, let get cool, and then cut them into very thin slices; or, if preferred, into quarters, keeping them in a bowl, so that the juice be not wasted. Season with a pinch of salt, half a pinch of pepper, a wooden salad-spoonful of vinegar, and the same quantity of oil
Cook this with the app: pantry check, scaling, and the assistant.