Tomato Jelly

Name: Tomato Jelly
Ingredients: Take 1 can of tomatoes; adding %4 cup of vinegar; I teaspoon of salt; I tablespoon of sugar; I teaspoon of mixed mustard; 1% pints gelatine, previously soaked in a little water.; Add a little chopped onion to each cup.

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

1432Calories

336 gProtein

27 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1432 kcal

Protein336 g

Carbohydrates27 g

Fiber4.1 g

Sugars16 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium3124 mg

Potassium535 mg

Calcium257 mg

Iron5.2 mg

Magnesium110 mg

Phosphorus216 mg

Zinc0.9 mg

Copper8.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A53 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)1.3 mg

Folate161 mcg

Choline158 mg

Caffeine0 mg

Water359 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 10. The excerpt below is the record exactly as published.

TOMATO JELLY Take 1 can of tomatoes and stew until soft enough to strain through a sieve strainer, taking care not to let any seed get into the liquor. Set the liquor on to boil, adding %4 cup of vinegar, I teaspoon of salt, I tablespoon of sugar, I teaspoon of mixed mustard, dash of cayenne pepper, 1% pints gelatine, previously soaked in a little water. Let the mixture boil a few minutes, then pour out in after dinner cups or small molds. Add a little chopped onion to each cup.

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