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Tomatoes Raw
From Virginia Cookery-book, 1884
Serves 6
Serve immediately to avoid excess water.
Presented as published in 1884. 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
32Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1.1 g
Carbohydrates7 g
Fiber1.5 g
Sugars5.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1624 mg
Potassium295 mg
Calcium16 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8.3 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 77. The excerpt below is the record exactly as published.
Tomatoes Raw. Select those that are evenly ripe and smooth. Scald immediately after breakfast, and the skins can be easily removed. Never was there a greater mistake than to suppose that peeling makes no difference ; on the contra- ry, it makes aU the difference. After peeling set away in the refrigerator ; choose a dish to correspond with that used for cucumbers, and do not season until just before they are to be served, else they will become watery. When arranging the table for dinner slice your tomatoes, and to half a dozen large ones add a dessert-spoonful of salt, a table-spoonful of brown sugar, and three table- spoonfuls of good vinega
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Cook this with the app: pantry check, scaling, and the assistant.