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Tomato Jelly (1st Method)
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
836Calories
1 gProtein
216 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories836 kcal
Protein1.1 g
Carbohydrates216 g
Fiber1.5 g
Sugars196 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium43 mg
Potassium305 mg
Calcium20 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline18 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 471. The excerpt below is the record exactly as published.
TOMATO JELLY (1st Method) Prepare the tomatoes as directed under No. 2962. Per lb. of drained juice allow one good pint of apple jelly, twenty oz, of sugar, and a large vanilla stick
Cook this with the app: pantry check, scaling, and the assistant.