Tomato Glaze
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
185Calories
30 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein30 g
Carbohydrates17 g
Fiber1.1 g
Sugars6.3 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium691 mg
Potassium541 mg
Calcium46 mg
Iron1.4 mg
Magnesium36 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A57 mcg
Vitamin E0.8 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate59 mcg
Choline29 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 73. The excerpt below is the record exactly as published.
Tomato Glaze Glace de Tomates Put a cup of tomato juice in a saucepan over the fire, color it with a trifle red coloring; season with pepper and salt; add four spoons of dissolved Cox’s gelatine. When boiling thicken with one large tablespoon of cornstarch dissolved in one half cup of water
Cook this with the app: pantry check, scaling, and the assistant.