vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jellied Tomatoes
From Soyer's standard cookery, 1912
Serves 4
Garnish with cress.
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
402Calories
8 gProtein
32 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein7.6 g
Carbohydrates32 g
Fiber0.4 g
Sugars19 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol79 mg
Sodium397 mg
Potassium127 mg
Calcium232 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus176 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A48 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.7 mcg
Choline7.1 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 104. The excerpt below is the record exactly as published.
Jellied Tomatoes. Whip half a pint of cream until stiff, season it with celery, salt and pepper. Add three ounces of grated cheese, and whisk in by degrees a quarter of a pint of cool but liquid aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.