gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg and Tomato Jelly Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Canthorn, Wilmette, 111.
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
102Calories
5 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein4.9 g
Carbohydrates10 g
Fiber1 g
Sugars2.4 g
Total Fat4.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium85 mg
Potassium365 mg
Calcium42 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline7.8 mg
Caffeine0 mg
Water247 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 315. The excerpt below is the record exactly as published.
EGG AND TOMATO JELLY SALAD.— Cook a pt. of toma- toes, a bay leaf, a slice of onion, and a stalk of celery 15 minutes; add % package of gelatin, softened in % cup of cold water, then strain. Chill 4 cups. Press Vz a cooked egg, dipped in liquid gelatin, against the side of each cup; when set, fill with the jelly. Unmold on shredded lettuce, dressed with French dressing. Serve with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.