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Tomato Jelly - Mrs. Geo. Boyd
From San Rafael cook book, 1906, 1906
Serves 4
Serve very cold.
Presented as published in 1906. 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
35Calories
4 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein3.6 g
Carbohydrates5.5 g
Fiber1 g
Sugars3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium593 mg
Potassium98 mg
Calcium16 mg
Iron0.3 mg
Magnesium7.4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A7.6 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline4.7 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 37. The excerpt below is the record exactly as published.
TOMATO JELLY— Mrs. Geo. Boyd. % can or 2 cups tomatoes, 3 cloves, 1 bay leaf 1 slice orion, % oz of gelatine soaked in % cup of water, % teaspoon thyme, 1 teaspoon salt, 1 teaspoon sugiar
Cook this with the app: pantry check, scaling, and the assistant.