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Tomato Jelly
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
514Calories
57 gProtein
43 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein57 g
Carbohydrates43 g
Fiber1.4 g
Sugars30 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium144 mg
Potassium403 mg
Calcium57 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus65 mg
Zinc0.4 mg
Copper1.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate38 mcg
Choline33 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 100. The excerpt below is the record exactly as published.
Tomato Jelly. One can tomatoes, ^ teacup gelatine^ % teacup sherry wine, 2 tablespoons granulated sugar, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.