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Tomato Salad (No. 1)
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
134Calories
9 gProtein
10 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein8.8 g
Carbohydrates9.8 g
Fiber3 g
Sugars8.4 g
Total Fat7.2 g
Saturated Fat2.8 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol23 mg
Sodium482 mg
Potassium717 mg
Calcium35 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus123 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C34 mg
Vitamin A103 mcg
Vitamin E1.4 mg
Vitamin K19 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate38 mcg
Choline47 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 44. The excerpt below is the record exactly as published.
TOMATO SALAD (No. 1) Take 12 large ripe tomatoes. Remove skin and cut the centre from each. Fill the hole with a dress- ing of 1 cup cold ham, which has been run through a meat-grinder, 1 tablespoon chopped onion, Salt and pepper to taste, 1 teaspoon celery seed, ^ cup of bread-crumbs, 1 tablespoon olive oil
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