vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Jelly Salad
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
162Calories
19 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein19 g
Carbohydrates23 g
Fiber7.2 g
Sugars16 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium62 mg
Potassium1415 mg
Calcium69 mg
Iron1.8 mg
Magnesium69 mg
Phosphorus149 mg
Zinc1 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A250 mcg
Vitamin E3.2 mg
Vitamin K47 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate94 mcg
Choline46 mg
Caffeine0 mg
Water565 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 125. The excerpt below is the record exactly as published.
Tomato Jelly Salad. One quart of tomatoes stewed and strained.. Sea- son with salt, cayenne, powdered sugar, and add two tablespoons of granulated gelatine
Cook this with the app: pantry check, scaling, and the assistant.