Congealed Tomato Salad
From The Wilson cook book, 1941
Presented as published in 1941. 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
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 45. The excerpt below is the record exactly as published.
Congealed Tomato Salad 1 can cream of tomato soup % cup finely cut celery 14 of small jar finely cut olives 1 envelope plain gelatine 14 cup cold water Pinch salt and dash cayenne
Cook this with the app: pantry check, scaling, and the assistant.