Tomato Jelly
From The complete Indian housekeeper & cook, 1898
Very good set in small dariol moulds with a little de foie in the center.
Presented as published in 1898. 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
492Calories
19 gProtein
91 gCarbs
6 gFat
Full nutrition (17 nutrients)
Calories492 kcal
Protein19 g
Carbohydrates91 g
Fiber24 g
Sugars51 g
Total Fat5.5 g
Sodium6005 mg
Potassium5126 mg
Calcium246 mg
Iron16 mg
Magnesium269 mg
Phosphorus420 mg
Zinc2.6 mg
Copper1.3 mg
Manganese1.9 mg
Vitamin C132 mg
Water1299 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 195. The excerpt below is the record exactly as published.
Tomato Jelly. — Two units Swinbourne’s gelatine, or 1 of powdered, dissolved in 8 units water, and added to 12 units strained tomato pulp. Turn out on a bed of minced pai’sley, and grate cheese over
Cook this with the app: pantry check, scaling, and the assistant.