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Tomato Jelly
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
47Calories
7 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein7.1 g
Carbohydrates5 g
Fiber1.4 g
Sugars3.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium811 mg
Potassium273 mg
Calcium20 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A48 mcg
Vitamin E0.6 mg
Vitamin K9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline10 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 70. The excerpt below is the record exactly as published.
Tomato Jelly. Required : ij- lbs. of ripe tomatoes, one dessertspoonful of tomato ketchup, two teaspoon¬ fuls of salt, half a teaspoonful of sugar, one table¬ spoonful of tarragon vinegar, ij pints of cold water, 1 } ounces of leaf gelatin
Cook this with the app: pantry check, scaling, and the assistant.