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Tomato Jelly
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
28Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein2.4 g
Carbohydrates4.7 g
Fiber1 g
Sugars2.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium128 mg
Calcium13 mg
Iron0.2 mg
Magnesium7.6 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline5.1 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 59. The excerpt below is the record exactly as published.
TOMATO JELLY Tomatoes, 1 can, Onion, 1 slice, Bird peppers, 1, small, Tarragon vinegar, 1 tablespoon. Gelatin, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.