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Tomato Jelly (Gelee de Tomates)
From The Swedish, French, American cook book, 1918
Serves 6
This jelly can be served with any kind of fish.
Presented as published in 1918. 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
42Calories
5 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein5 g
Carbohydrates5.8 g
Fiber0.7 g
Sugars4.2 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium423 mg
Potassium357 mg
Calcium19 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate34 mcg
Choline13 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 489. The excerpt below is the record exactly as published.
Tomato Jelly ( Gelee de Tomates) Four cups tomato juice, pepper and salt to taste, one large pack¬ age Cox’s gelatin
Cook this with the app: pantry check, scaling, and the assistant.