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Tomato Jelly
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7.7 kcal
Protein0.4 g
Carbohydrates1.6 g
Fiber0.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.5 mg
Potassium98 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium5 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate9 mcg
Choline3.1 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 113. The excerpt below is the record exactly as published.
Tomato Jelly. — Simmer yellow tomatoes without water till pulpy and then drip in a bag. Take equal parts of tomato and apple juice
Cook this with the app: pantry check, scaling, and the assistant.