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Tomato Salad (No. 2)
From The Blue grass cook book, 1904
Serves 4
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
18Calories
3 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein3 g
Carbohydrates1.7 g
Fiber0.6 g
Sugars0.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium591 mg
Potassium75 mg
Calcium7 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline3.2 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 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. 2) A good winter salad is made of 1 can tomatoes, ^ box gelatine, 1 tablespoon chopped onion, 158 SALADS 1 teaspoon salt, 1 teaspoon white pepper
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