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Tomato Jelly and Nut Salad
From The Toronto 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
42Calories
4 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein4.1 g
Carbohydrates6.2 g
Fiber0.4 g
Sugars0.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium280 mg
Calcium27 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.4 mcg
Choline3.2 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 92. The excerpt below is the record exactly as published.
Tomato Jelly and Nut Salad — Soak one-half box of gelatin in one-half cup of cold water for fifteen minutes. Take one can of tomatoes, season highly, boil and strain, adding enough hot water, if necessary, to make three cups. In this, while boil- ing, dissolve the gelatin. Turn into moulds to give a cup-like form. When cold place on lettuce leaves, fill with sliced celery and broken nut meats and serve with salad dressing
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