vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Salad with Cream
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
22Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.5 g
Carbohydrates2 g
Fiber0.4 g
Sugars1.3 g
Total Fat1.4 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol4.8 mg
Sodium2 mg
Potassium82 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium4.1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.8 mcg
Choline3.1 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 92. The excerpt below is the record exactly as published.
Tomato Salad with Cream — Slice tomatoes in rather thick slices, into salad bowl, sprinkle with salt, pepper and a little sugar if desired. Chill, and just before serving put over them some whipped cream and sprinkle with chopped olives
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