vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato Jelly
From Tried favourites cookery book, 1909
Serves 6
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
107Calories
12 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein12 g
Carbohydrates11 g
Fiber2.5 g
Sugars5.9 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium465 mg
Potassium442 mg
Calcium46 mg
Iron1.3 mg
Magnesium25 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C21 mg
Vitamin A110 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate33 mcg
Choline56 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 84. The excerpt below is the record exactly as published.
Tomato Jelly. Put in pan 1 pint Tomato Puree from tin of Tomato, 1 pint Cold Water, 2 oz. Leaf Gelatine, small piece Carrot, Turnip, and Onion, 1 teaspoonful Salt, j nice from i Lemon, whites and shells of 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.