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Tomato Salad, Mayonnaise Dressing
From The table, 1889
Serves 4
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
85Calories
2 gProtein
7 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein1.6 g
Carbohydrates7.2 g
Fiber2.2 g
Sugars4.9 g
Total Fat6.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium46 mg
Potassium438 mg
Calcium19 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A77 mcg
Vitamin E1.9 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline12 mg
Caffeine0 mg
Water176 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, Mayonnaise Dressing.— Prepare six tomatoes, the same as for the above (No. 1070), and when sliced, or quartered, in the salad-bowl, season with a pinch of salt, half a pinch of pepper, and two good tablespoonfuls of mayonnaise dressing (No. 206)
Cook this with the app: pantry check, scaling, and the assistant.