Tomato Jelly and Bloater Roes

Name: Tomato Jelly and Bloater Roes
Ingredients: two pounds of tomatoes; half a pint of aspic jelly; bloater roes; cooked in butter; whipped cream; a little cayenne

From À la mode cookery, 1902

Presented as published in 1902. 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

1053Calories

9 gProtein

256 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1053 kcal

Protein9.2 g

Carbohydrates256 g

Fiber14 g

Sugars179 g

Total Fat2 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium148 mg

Potassium2396 mg

Calcium155 mg

Iron4 mg

Magnesium113 mg

Phosphorus279 mg

Zinc1.7 mg

Copper0.9 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C152 mg

Vitamin A381 mcg

Vitamin E5.3 mg

Vitamin K72 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.5 mg

Folate171 mcg

Choline93 mg

Caffeine0 mg

Water955 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 71. The excerpt below is the record exactly as published.

Tomato Jelly and Bloater Roes Cook two pounds of tomatoes ; when cooked, add half a pint of aspic jelly, pour into a cold round border- mould and put on ice. When cold, turn out and fill with bloater roes that have been cooked in butter and rolled in whipped cream flavoured with a little cayenne

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