vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tonno Salad
From The Cook County cook book, 1912
Serves 4
(Tonno can be had at any Italian grocery.)
Presented as published in 1912. 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
43Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein1.6 g
Carbohydrates9.1 g
Fiber2.2 g
Sugars2.4 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.6 mg
Potassium408 mg
Calcium18 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C128 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K7.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate40 mcg
Choline6.2 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 336. The excerpt below is the record exactly as published.
TONNO SALAD. — ^Open and drain a can of tonno. Flake fine with a fork and mix with 3 tomatoes, peeled, and sliced, and 31 green peppers, seeded and cut into rings. Serve on lettuce and mix with French dossing, using cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.