Tomato Cream

Ingredients

• 3 Tomatoes
• 1 Shallot (chopped)
• 1 tablespoonful Vinegar
• 4 oz. Leaf Gelatine
• 1 gill Cream
• 1 tablespoonful Bisto
• 4 pint Bisto Stock (page 47)

Method

1. 1

   Slice the tomatoes into a saucepan, chop and add the shallot, pour over the vinegar and Bisto Stock.

2. 2

   Sprinkle in the Bisto and cook very slowly for half-an-hour.

3. 3

   Place the gelatine in a basin, put over it a coarse wire sieve, pour through the contents of the saucepan, rubbing the tomatoes through with a wooden spoon.

4. 4

   Return all to the saucepan and stir over a gentle fire until the gelatine has melted.

5. 5

   Whip and add the cream, pour the mixture into a mould and let it stand overnight before turning out.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 11. The excerpt below is the record exactly as published.

TOMATO CREAM INGREDIENTS 3 Tomatoes 1 Shallot (chopped) 1 tablespoonful Vinegar 4 oz. Leaf Gelatine 1 gill Cream 1 tablespoonful Bisto 4 pint Bisto Stock (page 47)

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