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Tomato Jelly
From The white ribbon cook book, 1894
Serves 3
Place a teaspoon in each glass to prevent breaking.
Presented as published in 1894. 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
380Calories
5 gProtein
105 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories380 kcal
Protein4.8 g
Carbohydrates105 g
Fiber11 g
Sugars77 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium18 mg
Potassium657 mg
Calcium109 mg
Iron2.6 mg
Magnesium37 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C216 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate56 mcg
Choline20 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 114. The excerpt below is the record exactly as published.
Tomato Jelly— One peck yellow tomatoes cut into pieces and boiled until soft; strain through a jelly bag; put on the fire and boil 20 minutes; to every cup of juice measure one of sugar; set the sugar in the oven, being careful that it is only heated through, not scorched. At the end of the 20 minutes add the sugar and the juice of a dozen lemons
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