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Jellied Tomato Salad
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
293Calories
23 gProtein
51 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein23 g
Carbohydrates51 g
Fiber2.9 g
Sugars46 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2559 mg
Potassium462 mg
Calcium50 mg
Iron3.3 mg
Magnesium33 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A28 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.7 mcg
Choline11 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 132. The excerpt below is the record exactly as published.
JELLIED TOMATO SALAD— Boil liquid from 1 can of DEL MONTE Canned Tomatoes, 1 cup of water, 1 tablespoon of grated onion, 1 teaspoon of salt, % teaspoon of paprika, and 2 tablespoons of corn sirup or sugar for 5 minutes. Pour onto 1 envelope of softened gelatin
Cook this with the app: pantry check, scaling, and the assistant.