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Tomato Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
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
119Calories
5 gProtein
27 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein4.5 g
Carbohydrates27 g
Fiber3.5 g
Sugars13 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium104 mg
Potassium1177 mg
Calcium53 mg
Iron2.3 mg
Magnesium55 mg
Phosphorus164 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate136 mcg
Choline0.6 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 163. The excerpt below is the record exactly as published.
Tomato Jelly Wash, drain and cut in halves 4 qts yellow tomatoes. Boil until soft, then turn into jelly bag and let drain over night. Allow Vz cup granulated sugar for each cup juice. ]Let juice boil 20 minutes, then turn in the sugar, heated, and boil about 15 minutes longer. I allow 1 slice lemon
Cook this with the app: pantry check, scaling, and the assistant.