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Tomato Salad Spanish
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
50Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein2.1 g
Carbohydrates11 g
Fiber2.9 g
Sugars6.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium498 mg
Calcium28 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate36 mcg
Choline15 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 52. The excerpt below is the record exactly as published.
TOMATO SALAD SPANISH. Mrs. E. A. Pallah, Santa Apa, Cal._, R. D. R., No. 3.— Pare six large meaty tomatoes; chop lightly so as not to be mushy, drain; one large onion, minced fine; a large green pepper, seeds removed, minced fine; salt to taste; mix all together; add two tablespoons vinegar
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