Tomato Jelly

Ingredients

• A 6d. packet of Cox’s gelatine
• 1 teaspoonful of salt
• 1 lb. of ripe tomatoes
• 1 dessertspoonful of tomato ketchup
• 1 tablespoonful of sugar
• 1 tablespoonful of Tarragon Vinegar
• 2 pints cold water

Method

1. 1

   Soak the gelatine in half pint of cold water for about ten minutes.

2. 2

   Slice the tomatoes and stew them gently in one pint of water until soft, add dissolved gelatine, salt, sugar and sauces, and mix thoroughly.

3. 3

   Strain through a fine sieve or coarse cloth scalded.

4. 4

   Pour into a border mould rinsed in cold water, and allow to set.

5. 5

   Serve with chicken lobster, or salmon mayonnaise in the centre.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 44. The excerpt below is the record exactly as published.

TOMATO JELLY. A Od. paclcct of Co.v’s golatino 1 tea spoonful of salt ll)s. of ripe tomatoes 1 dessertspoonful of tomato ketchup Soak the gelatine in half pint of cold water for about ten minutes. Slice the tomatoes and stew them gently in one pint of water until soft, add dissolved gelatine, salt, sugar and sauces, and mix thoroughly. Strain through a fine sieve or coarse cloth scalded. Pour into a border mould rinsed in cold water, and allow to set. Serve with chicken lobster, or .salmon mayonnaise in the centre. i touspoonful of .<ug'ar 1 tahlospoonful of Tarragon Vinegar pints cold water 231. LOBSTER CROUTES A LA DIABLE. 1 Lobster G drops Tarragon vinegar 2 ozs. white breadcrumbs Grated nutmeg White cream sauce 2 ozs. butter 1 tablespoonful Avhite vinegar Half a lemon Cayenne and mustard Croutons wine Remove the meat from the shells and head of a lobster, and pound it to a paste with two ounces of butter, one tablespoonful of white wine vinegar six drops of tarragon, two ounces of white breadcrumbs, and the grated rind and juice of half a lemon. To each eight ounces of lobster use one saltspoonful of nutmeg, the same of cayenne, and one teaspoonful of mustard. Have some small croutons ready, and put a teaspoonful of the mixture on each. Cover with the white cream sauce, Savour with cayenne and lemon juice. THE EXJHBITION COOKERY HOOK. I 12 232. ASPIC JELLY. 2 lemons 1 tablespoonful Bovril i gill sherry or Madeira wine 1 sliced carrot 1 sliced onion 6 — 8 peppercorns 1 small bunch, of savoury herbs (parsley, tarragon, thyme and basil) 6d. packet Cox’s gelatine 1

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