Tomato Cocktail

Ingredients

• 4 cups sliced tomato
• 1 cup water
• $ teaspoonful salt
• 4 teaspoonful celery seed
• 2 teaspoonsful sugar
• 6 cloves
• 2 teaspoonsful Worcester Sauce
• 2 teaspoonsful vinegar
• 2 thin slices shallot

Method

1. 1

   Simmer together for fifteen minutes the sliced tomato, water, salt, celery seed, sugar, cloves, Worcester Sauce, vinegar, and shallot.

2. 2

   Press through a sieve or fine strainer.

3. 3

   Cool thoroughly before serving.

Nutrition per serving

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 5. The excerpt below is the record exactly as published.

TOMATO COCKTAIL Simmer together for fifteen minutes 4 cups sliced tomato, 1 cup water, $ tea- spoonful salt, 4 teaspoonful celery seed or 1 stick fresh celery, 2 teaspoonsful sugar, 6 cloves, 2 teaspoonsful Worcester Sauce, 2 teaspoonsful vinegar and 2 thin slices shallot. Press through a sieve or fine strainer. Cool thoroughly before serving. Recipe No. 57 CHEESE AND TOMATO PIE Pour half a pint of boiling milk and 4 oz. margarine over 3 oz. breadcrumbs. Leave soaking for 4 hour. Add a pound of skinned and chopped tomatoes; 1 oz. gtated cheese; 3. teaspoonsful chopped parsley; 2 reconstituted eggs ; salt and pepper. Bake until set. Decorate with sliced tomato and bake for a further eight minutes. Serve hot. Recipe No. 58 A BREAKFAST DISH Melt 14 oz. margarine. Add 4 oz. well drained, cooked mock-rice or spag- hetti and 5 oz. flaked fresh or tinned white fish. Season well with salt and pepper. Add 2 reconstituted eggs and stir over low heat until cooked. If necessary, add a little milk before serving. Dish sprinkled with chopped parsley. Recipe No. 59 TOMATO KETCHUP Put 12 sliced tomatoes into a stew pan with 2 chopped onions, 1 pint malt vinegar, 3 tablespoonsful sugar, 1 table- PALMER, MANN & Co, spoonful Al Cooking Salt, 2 teaspoonsful each of cloves, cinnamon, allspice, grated nutmeg and 4 a teaspoonful cayenne pepper. Stew slowly for 2$ hours until ae Strain, bottle and sterilise as for ruit. Recipe No. 60 CHEESE SLICES Sift together 6 oz. flour, 1 level teaspoon- ful Al Cooking Salt, 1 level teaspoonful mustard, 2 or 3 shakes cayenne. Rub in 2 oz. cooking fat. Add 14 oz. medium oatmeal, 14 oz. grated cheese. Mix toa firm paste with reconstituted egg. Roll into an oblong +4 inch thick. Spread half with 2 oz. grated cheese, 1 table- spoonful dried egg, seasoning and cayenne mixed to a thick paste with about 12 tablespoonsful of milk. Fold the second half of paste over and press down. Glaze with egg. Sprinkle with cheese. Cut into fingers. Bake for 15 minutes in a hot oven (400°F.). Recipe No. 6] OATMEAL SCONES © Sift together 6 oz. flour, 4 teaspoonful salt,

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