Tomato Jelly Salad
From The practical cookbook, 1917
Presented as published in 1917. 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
115Calories
16 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein16 g
Carbohydrates14 g
Fiber3 g
Sugars11 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium49 mg
Potassium588 mg
Calcium37 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A103 mcg
Vitamin E1.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate42 mcg
Choline23 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 48. The excerpt below is the record exactly as published.
Tomato jelly salad. Additional ingredients : 2 tb. gran, gelatin, I tsp. sugar, ^ tsp. scraped onion, ^
Cook this with the app: pantry check, scaling, and the assistant.