vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Jelly
From The new practical housekeeping, 1890
Serves 2
Strain into glasses.
Presented as published in 1890. 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
798Calories
1 gProtein
207 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories798 kcal
Protein1.1 g
Carbohydrates207 g
Fiber1.8 g
Sugars202 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium228 mg
Calcium22 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline2.6 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 327. The excerpt below is the record exactly as published.
Tomato Jelly. — Cut a peck yellow tomatoes in pieces, boil until soft, and strain ; put the juice on, after measuring, with a sliced lemon added and boil naif an hour; add sugar pint for pint
Cook this with the app: pantry check, scaling, and the assistant.