Tomato Aspic Salad

Ingredients

• One can tomatoes
• 6 whole cloves
• a bayleaf
• sprig of parsley
• piece of onion
• salt and pepper
• 1/2 box Knox's gelatine
• in Yi cup cold water
• add a medium-sized cucumber
• the same amount of inside white stalks of celery
• and Yi a green pepper

Method

1. 1

   Cook tomatoes with spices until soft.

2. 2

   Soak gelatine in cold water, add to tomatoes, strain, season with sugar and lemon juice.

3. 3

   When cold and thickening, add chopped cucumber, celery, and green pepper.

4. 4

   Mold in small cups.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 50. The excerpt below is the record exactly as published.

Tomato Aspic Salad. One can tomatoes cooked until soft with 6 whole cloves, a bayleaf, sprig of parsley, piece of onion and salt and pepper. Soak 1/2 box Knox's gelatine in Yi cup cold water. Add this to the tomato and when dissolved strain through a fine sieve. Season slightly with sugar and add the juice of a small lemon. When cold and it begins to thicken, add a medium-sized cucumber, chopped fine, the same amount of inside white stalks of celery, and Yi a green pepper

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