Jello with Tomato Sauce and Avocado
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Serves 6.
Presented as published in 1957. 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
423Calories
7 gProtein
37 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein7.3 g
Carbohydrates37 g
Fiber18 g
Sugars14 g
Total Fat30 g
Saturated Fat4.3 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium1112 mg
Potassium1853 mg
Calcium67 mg
Iron3.8 mg
Magnesium106 mg
Phosphorus179 mg
Zinc1.7 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A14 mcg
Vitamin E4.1 mg
Vitamin K42 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate162 mcg
Choline29 mg
Caffeine0 mg
Water380 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 57. The excerpt below is the record exactly as published.
Jello, dissolved in 1 C. Hot Water Add 1 C. or small can Tomato Sauce, 1 Tb. Vinegar, dash of Cinnamon and Nutmeg. Place half of mix in flat dish and cool in icebox. When set, slice 1 small or medium avocado
Cook this with the app: pantry check, scaling, and the assistant.