Tomato Salad with Cucumber a la Rosalina
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serves six.
Presented as published in 1924. 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
1644Calories
10 gProtein
54 gCarbs
159 gFat
Full nutrition (33 nutrients)
Calories1644 kcal
Protein10 g
Carbohydrates54 g
Fiber4.3 g
Sugars9.5 g
Total Fat159 g
Saturated Fat28 g
Monounsaturated Fat46 g
Polyunsaturated Fat76 g
Cholesterol0 mg
Sodium1595 mg
Potassium2421 mg
Calcium200 mg
Iron1.6 mg
Magnesium118 mg
Phosphorus301 mg
Zinc2.5 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A209 mcg
Vitamin E20 mg
Vitamin K247 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate54 mcg
Choline24 mg
Caffeine0 mg
Water1351 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 33. The excerpt below is the record exactly as published.
Tomato Salad with Cucumber a la Rosalina Salade de Tomates aux Concombres a la Rosalina For Six Persons Two medium-sized cucumbers, three tomatoes, a small head of lettuce, two spoons of mayonnaise dressing, and one cup of French dressing
Cook this with the app: pantry check, scaling, and the assistant.