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Tomato Jelly

Name: Tomato Jelly
Yield: 1 servings
Ingredients: one cup of tomatoes; one bay leaf; six cloves; three tablespoons of vinegar; one onion; one tablespoonful of sugar; one teaspoon of salt; a pinch of red pepper; a pinch of white pepper; three-quarters box of gelatine

From How we cook in Tennessee .., 1906

Serves 1

Presented as published in 1906. 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

290Calories

21 gProtein

52 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories290 kcal

Protein21 g

Carbohydrates52 g

Fiber15 g

Sugars24 g

Total Fat4.4 g

Saturated Fat1.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.2 g

Omega-30.2 g

Cholesterol0 mg

Sodium2468 mg

Potassium885 mg

Calcium258 mg

Iron4.7 mg

Magnesium114 mg

Phosphorus120 mg

Zinc1.3 mg

Copper0.7 mg

Manganese18 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A67 mcg

Vitamin E3.5 mg

Vitamin K55 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate65 mcg

Choline38 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 53. The excerpt below is the record exactly as published.

Tomato Jelly. — One cup of tomatoes, one bay leaf, six cloves, three tablespoons of vinegar, one onion, one tablespoonful of sugar, one teaspoon of salt, a pinch of red pepper and a pinch of white pepper, three-quarters box of gelatine

Cook this with the app: pantry check, scaling, and the assistant.