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Tomato Jelly (2nd Method)

Name: Tomato Jelly (2nd Method)
Yield: 2 servings
Ingredients: Take the same amount of juice as in the preceding case.; Use red-currant jelly instead of apple jelly; in the proportion of one-third of the former; to two-thirds of the latter; Use the same amount of vanilla as above.

From A guide to modern cookery, 1909

Serves 2

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

588Calories

2 gProtein

151 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories588 kcal

Protein2.4 g

Carbohydrates151 g

Fiber3.5 g

Sugars110 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium83 mg

Potassium639 mg

Calcium41 mg

Iron1.4 mg

Magnesium39 mg

Phosphorus61 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C166 mg

Vitamin A52 mcg

Vitamin E0.7 mg

Vitamin K7.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate50 mcg

Choline37 mg

Caffeine0 mg

Water285 g

Estimated from matched ingredients across 2 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 (2nd Method) Take the same amount of juice as in the preceding case. Use red-currant jelly instead of apple jelly, and prepare the former from red and white currants in the proportion of one-third of the former to two-thirds of the latter. Use the same amount of vanilla as above.

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