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Kidney and Tomato Jelly
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
488Calories
38 gProtein
52 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein38 g
Carbohydrates52 g
Fiber19 g
Sugars15 g
Total Fat20 g
Saturated Fat9.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.1 g
Cholesterol13 mg
Sodium10549 mg
Potassium1339 mg
Calcium209 mg
Iron7.4 mg
Magnesium150 mg
Phosphorus282 mg
Zinc2.6 mg
Copper1.4 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C76 mg
Vitamin A683 mcg
Vitamin E8.4 mg
Vitamin K440 mcg
Vitamin B61 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate140 mcg
Choline65 mg
Caffeine0 mg
Water302 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 192. The excerpt below is the record exactly as published.
Kidney and Tomato Jelly. — Empty a tin of tomatoes into a stewpan, and put in with them a small quantity of finely- chopped onions and parsley, 1 teaspoonful of sugar, ^ salt- spoonful of ground mace, a very small quantity each of salt, cayenne pepper, and nutmeg, and loz. of soaked gelatine. Stir the mixture over a slow fire until the gelatine has dissolved. Put ten tinned Kidneys and a few pieces of cooked ham
Cook this with the app: pantry check, scaling, and the assistant.