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
84Calories
10 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein9.8 g
Carbohydrates11 g
Fiber2.5 g
Sugars5.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium441 mg
Potassium419 mg
Calcium36 mg
Iron1 mg
Magnesium23 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline6.9 mg
Caffeine0 mg
Water204 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.