Tomato Jelly Salad

Name: Tomato Jelly Salad
Ingredients: one quart can of tomatoes; one small sliced onion; six cloves; one-half cupful chopped celery; season with salt; and pepper; gelatin which has been dissolving in a few spoonfuls of cold water

From Cookery for little girls, 1910

Adjust gelatin according to package instructions for stiffening.

Presented as published in 1910. 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

466Calories

16 gProtein

95 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories466 kcal

Protein16 g

Carbohydrates95 g

Fiber28 g

Sugars37 g

Total Fat7.4 g

Saturated Fat1.2 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30.2 g

Cholesterol0 mg

Sodium1324 mg

Potassium3606 mg

Calcium431 mg

Iron22 mg

Magnesium255 mg

Phosphorus364 mg

Zinc2.7 mg

Copper1 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C84 mg

Vitamin A2.4 mcg

Vitamin E2.7 mg

Vitamin K43 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate36 mcg

Choline20 mg

Caffeine0 mg

Water967 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 36. The excerpt below is the record exactly as published.

TOMATO JELLY SALAD For the tomato jelly salad, first boil together until very tender one quart can of tomatoes, one small sliced onion, six cloves, one-half cupful chopped celery. Strain through a jelly bag, sea- son with salt and pepper, and add gelatin which has been dissolving in a few spoonfuls of cold water

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