Tomato Salad No. 2

Name: Tomato Salad No. 2
Yield: 1 servings
Ingredients: Skin and slice ripe tomatoes in thick slices.; Serve on cold plates, with French or mayonnaise dressing, or without dressing.; Salt, pepper, sugar, and vinegar, as a dressing for tomatoes, is preferred by many.

From The art of cookery, 1899

Serves 1

Presented as published in 1899. 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

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 125. The excerpt below is the record exactly as published.

Tomato Salad No. 2. — Skin and slice ripe tomatoes in thick slices. Lay on ice till chilled. Serve on cold plates, with French or mayonnaise dressing, or without dressing. Salt, pepper, sugar, and vinegar, as a dressing for tomatoes, is preferred by many.

Cook this with the app: pantry check, scaling, and the assistant.