Tomato Salad I

Name: Tomato Salad I
Ingredients: i^ lb. tomatoes.; I onion.; 2 tablespoonsful oil.; A pinch of salt.; 3 „ vinegar.; „ „ pepper

From German cookery for the English kitchen, 1906

Presented as published in 1906. 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

191Calories

8 gProtein

40 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories191 kcal

Protein7.6 g

Carbohydrates40 g

Fiber11 g

Sugars24 g

Total Fat1.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium41 mg

Potassium1832 mg

Calcium105 mg

Iron2.2 mg

Magnesium90 mg

Phosphorus209 mg

Zinc1.4 mg

Copper0.5 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C104 mg

Vitamin A286 mcg

Vitamin E3.7 mg

Vitamin K54 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.2 mg

Folate131 mcg

Choline55 mg

Caffeine0 mg

Water819 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 66. The excerpt below is the record exactly as published.

i^ lb. tomatoes. I onion. 2 tablespoonsful oil. A pinch of salt. 3 „ vinegar. ,, „ pepper Skin the tomatoes, cut them into slices with a very sharp knife and remove the seeds. Dust over each slice with salt and pepper, and sprinkle with 3 or 4 drops of oil. Then pour over the vinegar. Boil up an onion in a little Tarragon vinegar and pour the latter over the salad. Tomato Salad.

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