Tomato and Cheese Salad

Ingredients

• 1 teaspoonful COX’S INSTANT POWDERED GELATINE
• Tomato Jelly (Recipe No. 19)
• 2 tablespoonfuls hot water
• 1 gill whipping cream
• 2 tablespoonfuls grated cheese
• 1 teaspoonful piquant sauce
• Cayenne, salt

Method

1. 1

   Take six cups or small moulds and run into each a layer of Tomato Jelly an inch deep, and set aside in a cool place.

2. 2

   Slightly whisk the cream, and add the cheese and seasoning.

3. 3

   Dissolve the Gelatine in the hot water, and add it to the grated cheese and cream.

4. 4

   Add a little piquant sauce (Worcester, or H.P.) When beginning to set, divide into the prepared moulds to within an inch of the top.

5. 5

   When firm, fill up with cool but liquid Tomato Jelly.

6. 6

   Unmould when set; serve on green salad.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 17. The excerpt below is the record exactly as published.

TOMATO AND CHEESE SALAD. Six persons 1 teaspoonful COX’S INSTANT POWDERED GELATINE Tomato Jelly (Recipe No. 19) 2 tablespoonfuls hot water 1 gill whipping cream 2 tablespoonfuls grated cheese 1 teaspoonful piquant sauce Cayenne, salt

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