Tomato Jelly Salad

Name: Tomato Jelly Salad
Ingredients: Two cups tomatoes; one tablespoon granulated gelatin; one bay leaf; one peppercorn; one-half teaspoon sugar; one-half sliced onion

From The National home cook book, 1900

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

121Calories

10 gProtein

21 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories121 kcal

Protein10 g

Carbohydrates21 g

Fiber5 g

Sugars13 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium34 mg

Potassium820 mg

Calcium56 mg

Iron1.3 mg

Magnesium43 mg

Phosphorus97 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A127 mcg

Vitamin E1.6 mg

Vitamin K24 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate62 mcg

Choline28 mg

Caffeine0 mg

Water350 g

As published

This recipe was extracted from The National home cook book (1900), page 74. The excerpt below is the record exactly as published.

TOMATO JELLY SALAD—Two cups tomatoes, one table- spoon granulated gelatin, one bay leaf, one peppercorn, one- | half teaspoon sugar, one-half sliced onion

Cook this with the app: pantry check, scaling, and the assistant.