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Tomatoes, Side Dish
From The table, 1889
Serves 4
Presented as published in 1889. 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
34Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein1.6 g
Carbohydrates7.2 g
Fiber2.2 g
Sugars4.9 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.3 mg
Potassium437 mg
Calcium19 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline12 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 131. The excerpt below is the record exactly as published.
Tomatoes, side dish. — Take six fine, firm, red tomatoes, wipe well, then plunge them into boiling water for one minute, drain and peel them. Put them in a cool place, and when thoroughly cold, cut them into slices, arrange them on a radish-dish, sprinkle a little salt, pepper, and vinegar over. 289. Cucumbers, side dish. — Take two medium-sized, fine cicum- bers, peel neatly, and cut them in thin slices. Place in a bowl with a good pinch of salt, and put them in a cold place for two hours. Then drain the liquid off, and season with half a pinch of pepper, a tablespoon- ful of vineg
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