Egg and Tomato Jelly Salad

Ingredients

• 1 pint of tomatoes
• a bit of bay leaf
• a slice of onion
• a stalk of celery
• 1/2 package of gelatine
• 1/2 c cold water
• 2 hard-cooked eggs

Method

1. 1

   Cook 1 pint of tomatoes, a bit of bay leaf, a slice of onion, and a stalk of celery for 15 minutes; soften 1/2 package of gelatine in 1/2 cup cold water; add to the tomatoes and strain.

2. 2

   Cut 2 hard-cooked eggs in half, dip in liquid gelatine, press against the sides of 4 chilled cups; when set fill with the tomato mixture.

3. 3

   Unmould on shredded lettuce and serve very cold with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 96. The excerpt below is the record exactly as published.

Egg and Tomato Jelly Salad Cook I pint of tomatoes, a bit of bay leaf, a slice of onion, and a stalk of celery 15 m; soften ^ package of gelatine in J/2 c cold water ; add to the tomatoes and strain. Cut 2 hard-cooked eggs

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