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Tomato Gelatin Salad

Name: Tomato Gelatin Salad
Yield: 6 servings
Ingredients: 1 ounce of gelatin; Y* cup of water; 2^2 cups cooked tomatoes; 2 cloves sliced onion; l/2 teaspoon of salt; 1 stalk of celery; 1 bay leaf

From Delicacies, 1929

Serves 6

Recipe by Mrs. J. M. Taylor.

Presented as published in 1929. 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 (33 nutrients)

Calories45 kcal

Protein5.3 g

Carbohydrates6.6 g

Fiber1.1 g

Sugars3.6 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium223 mg

Potassium274 mg

Calcium24 mg

Iron0.8 mg

Magnesium14 mg

Phosphorus39 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A24 mcg

Vitamin E0.6 mg

Vitamin K2.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate19 mcg

Choline10 mg

Caffeine0 mg

Water143 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 12. The excerpt below is the record exactly as published.

Tomato Gelatin Salad Soften 1 ounce of gelatin in Y* cup of water. While let- ting this soften, boil together for 15 minutes: 2^2 cups cooked tomatoes 2 cloves 1 sliced onion l/2 teaspoon of salt 1 stalk of celery a few drops of tobasco sauce 1 bay leaf

Cook this with the app: pantry check, scaling, and the assistant.