Tomato Aspic
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 89. The excerpt below is the record exactly as published.
one can of tomatoes will be re- quired. Strain and put them in a saucepan, with one tablespoonsful of granulated sugar, and a quarter of slice of onion, two bay-leaves, a teaspoonf ul of salt, half a teaspoonf ul of paprika. Bring to boiling point and add three-fourths of a box of gelatine which has been soaked in one-half cup of cold water for half an hour. Mix until dissolved, add the juice of half a lemon and strain again. Four into egg cups, or small fancy moulds. Stand on ice four or five hours. When time to serve, dip each mould quickly into boiling water and turn its contents out on a lettuce leaf. Serve with mayonnaise dressing. 208 KIRMESS COOK BOOK. EOTPTIAN SALAD. Mrs. Charles A, Oilchrist, Soboken. Boil until tender one three-pound chicken. When cold cut the meat from the bones and cut into one->half inch cubes. Wash a pair of sweetbreads in cold water, put them in boiling water, add two bay leaves, one slice of onion and four cloves. Boil slowly for half an hour. When cold pick into pieces, rejecting the membrane. Mix with the chicken, then add one-fourth pound of al- monds that have been blanched and slightly browned in the oven, half a pint of pine nuts, washed and slight- ly browned. Just before serving mix with these a quart of celery cut into small pieces, two teaspoonfuls of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.