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Frozen Tomato Salad - Mrs. W. F. Jones
From San Rafael cook book, 1906, 1906
Serves 4
Presented as published in 1906. 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
28Calories
3 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein2.8 g
Carbohydrates4 g
Fiber2.3 g
Sugars0.9 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium631 mg
Potassium160 mg
Calcium18 mg
Iron1.4 mg
Magnesium13 mg
Phosphorus23 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A159 mcg
Vitamin E1.8 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate5.2 mcg
Choline4.4 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 37. The excerpt below is the record exactly as published.
FROZEN TOMATO SALAD— Mrs. W. F. Jones. Press through a sieve sufiacient firm ripe tomatoes to have % qt. of juice, add 1 heaping teaspoon salt, dash of tabasco, salt spoon of pa- prika, tablespooni lemon -juice and a little grated onion. Dissolve 1 heaping tablespoon Knox gelatine in a little cold water
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