Tomato Jelly Salad

Name: Tomato Jelly Salad
Ingredients: 2 oz. gelatine; 4 tsp. dried celery leaves; 4 c. cold water; 24 c. tomatoes; 4 cloves; 4 pepper berries; 1 bay leaf; 1 tsp. sugar; 1 slice onion; 15 tsp. salt; 2 tsp. lemon juice

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

992Calories

84 gProtein

177 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories992 kcal

Protein84 g

Carbohydrates177 g

Fiber53 g

Sugars108 g

Total Fat10 g

Saturated Fat1.9 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium3891 mg

Potassium9029 mg

Calcium602 mg

Iron13 mg

Magnesium490 mg

Phosphorus966 mg

Zinc7.1 mg

Copper3.6 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C510 mg

Vitamin A1505 mcg

Vitamin E21 mg

Vitamin K312 mcg

Vitamin B63.2 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)22 mg

Folate601 mcg

Choline282 mg

Caffeine0 mg

Water4478 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 28. The excerpt below is the record exactly as published.

TOMATO JELLY SALAD. 2 oz. gelatine. 4 tsp. dried celery leaves. 4 c. cold water. 4 cloves. 24 c. tomatoes. 4 pepper berries. 1 bay leaf. 1 tsp. sugar. 1 slice onion. 15 tsp. salt. 2 tsp. lemon juice

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