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Tomato Jelly

Name: Tomato Jelly
Yield: 4 servings
Ingredients: one carrot; an onion; three stalks of celery; one can of tomatoes; one teaspoonful of extract of beef; one-half of a box of Cox's gelatin

From Kirmess cook book, 1907

Serves 4

Presented as published in 1907. 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

46Calories

4 gProtein

7 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories46 kcal

Protein3.9 g

Carbohydrates7.1 g

Fiber1.4 g

Sugars3.1 g

Total Fat0.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0.9 mg

Sodium49 mg

Potassium257 mg

Calcium32 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.8 mg

Vitamin A138 mcg

Vitamin E0.3 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate15 mcg

Choline6.8 mg

Caffeine0 mg

Water105 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 93. The excerpt below is the record exactly as published.

TOMATO JELLY. Mrs. Elmer 8. Forbes. Boil together one carrot, an onion, three stalks of celery, a little parsley; then add one can of tomatoes and one teaspoonf ul of extract of heef . Boil ten min- utes and strain, then add one-half of a hox of Cox's gela- t

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