Tomato Cream Salad

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• I gill hot water
• Sprig parsley
• I lb. tomatoes
• 4 teaspoonful sugar
• 4 oz. butter
• I slice onion
• 1 dessertspoonful tomato ketchup
• A few peppercorns
• Cayenne, salt
• I clove + pint double cream

Method

1. 1

   Put the butter into a saucepan.

2. 2

   Add the tomatoes, mashed with a spoon.

3. 3

   Add all the flavouring ingredients but the ketchup, cook for ten minutes, and rub through a hair sieve.

4. 4

   Measure this after adding the ketchup and make up to half a pint with water if required.

5. 5

   Dissolve the Gelatine in the hot water, and add it to the tomato.

6. 6

   When cool, stir lightly into the cream, previously slightly whipped.

7. 7

   Reseason and add some drops of red colouring if required.

8. 8

   When beginning to set, pour into a border mould.

9. 9

   Turn out when firm, and garnish with salad.

10. 10

    The tomato cream may be poured into a flat tin, and when firm, cut into various shapes, and served on lettuce leaves.

11. 11

    Tinned tomatoes may be used.

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 CREAM SALAD. Eight persons 4 oz. COX’S INSTANT POWDERED GELATINE I gill hot water Sprig parsley I lb. tomatoes 4 teaspoonful sugar 4 oz. butter 1 teaspoonful vinegar I slice onion 1 dessertspoonful tomato ketchup A few peppercorns Cayenne, salt ° I clove + pint double cream

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