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Tomato Jelly
From The Henderson cook book, 1914
Serves 1
— Mrs. O. P. Shell.
Presented as published in 1914. 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
309Calories
57 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories309 kcal
Protein57 g
Carbohydrates17 g
Fiber1.4 g
Sugars16 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2469 mg
Potassium298 mg
Calcium57 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus59 mg
Zinc0.3 mg
Copper1.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate38 mcg
Choline33 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 29. The excerpt below is the record exactly as published.
TOMATO JELLY. Take 1 can of tomatoes, stew till soft enough to strain through a sieve strainer, taking care not to let any seed get into the liquor; set the liquor on to boil, adding ^ cup of vinegar, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon mixed mustard, dash of cayenne pepper, 14 pint gelatine
Cook this with the app: pantry check, scaling, and the assistant.