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Tomato Jelly Salad
From The new Annie Dennis cook book, 1905
Serves 4
A delicious salad for a Sunday night supper.
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
37Calories
4 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein3.5 g
Carbohydrates5.4 g
Fiber0.5 g
Sugars3.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium605 mg
Potassium77 mg
Calcium9.8 mg
Iron0.4 mg
Magnesium6.3 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A6.2 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.1 mcg
Choline5.3 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 104. The excerpt below is the record exactly as published.
Tomato Jelly Salad To one can of condensed tomato soup add one can of hot water. Soften one-half package or two table- spoonfuls of gelatin in half cupful of cold water. Bring the soup to the boiling point, season with salt
Cook this with the app: pantry check, scaling, and the assistant.