vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tomato Jelly Salad
From Boston Cooking-School cook book, 1896
Serves 6
To suggest fresh tomatoes, mold in small cups. When firm, run knife around inside of molds so that surface will be rough. Unmold.
Presented as published in 1896. 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
4 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein3.8 g
Carbohydrates8 g
Fiber0.4 g
Sugars3.6 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium229 mg
Potassium322 mg
Calcium25 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline6.8 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 215. The excerpt below is the record exactly as published.
TOMATO JELLY SALAD 2 cups tomato juice or liquid 14 cup mild vinegar ' from canned tomatoes 1% tablespoons lemon juice 1 tablespoon powdered sugar 2 tablespoons granulated gelatine, ~ Vs teaspoon salt soaked in Bit of bay leaf \4 cup cold water Lettuce, Mayonnaise,* etc.
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