Iced Tomato Mousse

Ingredients

• 1 lb. tomatoes
• 2 cloves
• A small bay-leaf
• 2 lumps sugar
• Salt
• Pepper
• 1 tea-sp. celery salt
• 1 tea-sp. tarragon vinegar
• | pt. double cream

Method

1. 1

   Wipe the tomatoes, cut them in halves, and squeeze out some of the liquid.

2. 2

   Cut them into pieces and put them in a saucepan with the seasoning.

3. 3

   Stir over the fire until reduced to a pulp and simmer until thick.

4. 4

   Rub the tomato pulp through a hair sieve and let it cool.

5. 5

   Whip the cream until thick and gradually add the tomato puree.

6. 6

   Pour into a well-chilled ice-cream mould, cover, pack, and freeze for 4 hours.

7. 7

   Turn out, cut in slices, and garnish with crisp lettuce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 785. The excerpt below is the record exactly as published.

Iced Tomato Mousse 1 lb. tomatoes. 2 cloves. A small bay -leaf. 2 lumps sugar. Salt. Pepper. J tea-sp. celery salt. 1 tea-sp. tarragon vinegar. | pt. double cream

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