Tomato Jelly Salad
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
134Calories
23 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories134 kcal
Protein23 g
Carbohydrates10 g
Fiber2 g
Sugars6.9 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2886 mg
Potassium432 mg
Calcium39 mg
Iron1.6 mg
Magnesium29 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.3 mcg
Choline9.4 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 78. The excerpt below is the record exactly as published.
Tomato Jelly Salad 1 can stewed and strained tomatoes 1 tsp. salt 1 tsp. powdered sugar 3 tbsp. gelatin Method. — Soak the gelatin 15 minutes in 3^ cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.