Tomato Jelly (Salad)

Name: Tomato Jelly (Salad)
Ingredients: a can of tomatoes; a small sliced onion; two pints of juice; one teaspoon Knox gelatine; one tablespoon taragon vinegar; season sharply with cayenne pepper

From Choice recipes, 1900

Presented as published in 1900. 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

94Calories

5 gProtein

19 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories94 kcal

Protein5 g

Carbohydrates19 g

Fiber4 g

Sugars9.5 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium19 mg

Potassium510 mg

Calcium49 mg

Iron0.7 mg

Magnesium29 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A50 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate47 mcg

Choline18 mg

Caffeine0 mg

Water262 g

As published

This recipe was extracted from Choice recipes (1900), page 9. The excerpt below is the record exactly as published.

TOMATO JELLY (SALAD)— Miss Annie Laughlin Stew a can of tomatoes with a small sliced onion and salt and pepper until reduced one half. Strain through fine sieve pressing the pulp through. To two pints of juice add one teaspoon Knox gelatine that has been soaked in a little water fifteen minutes, one tablespoon taragon vinegar, season sharply with cayenne pepper

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