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Tomato Jelly
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
84Calories
7 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein6.7 g
Carbohydrates16 g
Fiber2.5 g
Sugars10 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium26 mg
Potassium240 mg
Calcium34 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A16 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline9.7 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 100. The excerpt below is the record exactly as published.
can tomatoes, one-half box gelatin, one onion, one stalk celery (may be omitted), two lemons, two tablespoonfuls sugar, one tablespoonful vinegar, salt and red pepper
Cook this with the app: pantry check, scaling, and the assistant.