Tomato and Celery Salad

Ingredients

• one-half can of tomatoes
• three cloves
• one-half a bay leaf
• one teaspoon salt
• one-quarter of a box of gelatin
• one-half cup of cold water
• on a bed of lettuce leaves
• boiled dressing

Method

1. 1

   Cook tomatoes with cloves, bay leaf, salt, and red pepper for fifteen minutes.

2. 2

   Add softened gelatin, stir until dissolved, and strain into a mold.

3. 3

   When firm, turn out on lettuce and fill center with celery, apple, and walnuts moistened with boiled dressing.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 92. The excerpt below is the record exactly as published.

Tomato and Celery Salad — Cook one-half can of toma- toes, three cloves, one-half a bay leaf, one teaspoon salt and a little red pepper for fifteen minutes. Add one-quarter of a box of gelatin, softened in one-half cup of cold water. Stir until dis- solved and strain into a border mould. When firm turn out on a bed of lettuce leaves and fill the centre with finely cut celery, apple and broken English walnuts moistened with boiled dressing

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