vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Jelly
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
20Calories
2 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein1.8 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.4 mg
Potassium7.5 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K8.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline1 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 52. The excerpt below is the record exactly as published.
tomato liquor into a sauce pan with the bay leaf, onion juice and sprig of parsley, seasoning with the salt and pepper. Bring to a boil; simmer twenty minutes. Stir in the gelatine, add the sugar
Cook this with the app: pantry check, scaling, and the assistant.