Frozen Tomato Salad

Ingredients

• Select twelve large, firm tomatoes
• one large cucumber
• one green bell pepper
• one teaspoon Worcestershire sauce
• one tablespoon gelatin
• a dash of horseradish, onion juice, paprika, mustard and celery salt to taste
• one-half cup of boiled dressing
• one-half cup whipped cream

Method

1. 1

   Scoop out tomatoes, mix pulp with juice, celery, cucumber, pepper, seasonings, and gelatin.

2. 2

   Freeze without dasher, stir in dressing and cream, pack in ice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 39. The excerpt below is the record exactly as published.

Frozen Tomato Salad Select twelve large, firm tomatoes. Cut a slice from the top, scoop out the pulp and cut into small pieces. Save the juice and add to the pulp after straining out the seed. To this add one-fourth as much celery cut into cubes, one large cucumber, omitting the seed, one green bell pepper, one teaspoon Worcestershire sauce, one tablespoon gela- tine, a dash of horseradish, onion juice, paprika, mustard and celery salt to taste. Put into a freezer, omitting the dasher, then stir in gently one-half cup of boiled dressing to which has been added one-half cup whipped cream

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