Tomato Jelly Salad

Name: Tomato Jelly Salad
Ingredients: 1 tablespoon gelatine; 2 tablespoons cold water; 2 cups tomato juice; pinch of Blue Ribbon celery salt; 14 Blue Ribbon bay leaf; 14 teaspoon chopped onion

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

113Calories

11 gProtein

18 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories113 kcal

Protein11 g

Carbohydrates18 g

Fiber2.1 g

Sugars13 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1262 mg

Potassium1073 mg

Calcium59 mg

Iron2.2 mg

Magnesium57 mg

Phosphorus97 mg

Zinc0.6 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C345 mg

Vitamin A115 mcg

Vitamin E1.6 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.3 mg

Folate102 mcg

Choline37 mg

Caffeine0 mg

Water495 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 33. The excerpt below is the record exactly as published.

Tomato Jelly Salad—1 tablespoon gelatine, 2 tablespoons cold water, 2 cups tomato juice, pinch of Blue Ribbon celery salt, or a few grains of salt, 144 Blue Ribbon bay leaf, 14 teaspoon chopped onion

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