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Lettuce Salad with Tomato Jelly
From The Landmarks club cook book, 1903
Serves 6
A unique salad with a jelly twist.
Presented as published in 1903. 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
45Calories
5 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein4.5 g
Carbohydrates7.2 g
Fiber1.5 g
Sugars3.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium195 mg
Calcium28 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A93 mcg
Vitamin E0.2 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline6.9 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 44. The excerpt below is the record exactly as published.
LETTUCE SALAD WITH TOMATO JELLY. To make tomato jelly, take a can of tomatos of clear color and fine flavor. Fry in butter a slice pf carrot, two slices of onion, one sprig of thyme, half of one bay leaf, six pepper- corns and two stalks of celery. Add the quart of tomatos, season with salt, pepper and let simmer half an hour. Strain and add a third of a box of English gelatine to each pint of liquid. Soak the gelatine in a quarter of a cup of cofd water
Cook this with the app: pantry check, scaling, and the assistant.