vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Tomato Jelly

Name: Tomato Jelly
Yield: 4 servings
Ingredients: One-half can or two cups of tomatoes; three cloves; two slices of onion; one teaspoonful of salt; one teaspoonful of sugar; one saltspoonful of pepper (scant); one-half ounce of good gelatine soaked in half a cupful of water

From The Monmouth Baptist ladies' cook book, 1907

Serves 4

This jelly may also be molded in a solid piece and surrounded by the celery.

Presented as published in 1907. 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

77Calories

5 gProtein

16 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories77 kcal

Protein5 g

Carbohydrates16 g

Fiber4.5 g

Sugars5.2 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium606 mg

Potassium304 mg

Calcium74 mg

Iron1.3 mg

Magnesium32 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.2 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C9.8 mg

Vitamin A15 mcg

Vitamin E0.6 mg

Vitamin K18 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water97 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 46. The excerpt below is the record exactly as published.

TOMATO JELLY. Mrs. W. H. Wells. One-half can or two cups of tomatoes, three cloves, two slices of onion, one teaspoonful of salt, one tea- spoonful of sugar, one saltspoonful of pepper (scant), one-half ounce of good gelatine soaked in half a cup- ful of wate

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