Tomato Jelly

Ingredients

• Take 1-quart can of tomatoes
• 1 box of gelatine
• 1 teacup of hot water
• 1 bay leaf
• 2 whole cloves
• cayenne pepper
• salt to taste
• the shells and whites of 3 well-beaten eggs

Method

1. 1

   Mix all together and boil 20 minutes; strain through a flannel bag and pour in melon mold to congeal.

2. 2

   Serve with mayonnaise dressing on a dish garnished with lettuce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 100. The excerpt below is the record exactly as published.

Tomato Jelly. One can tomatoes, ^ teacup gelatine^ % teacup sherry wine, 2 tablespoons granulated sugar, cayenne pepper and salt. Cover gelaitne with cold water and stir on stove until dissolved. Put tomatoes through colander, stirring till pulp is fine. Add all in- gredients and pour in mold to congeal. Tomato Jelly. Take 1-quart can of tomatoes and add 1 box of gelatine, 1 tea- cup of hot water, 1 bay leaf, 2 whole cloves, cayenne pepper and salt to taste, the shells and whites of 3 well-beaten eggs. Mix all together and boil 20 minutes ; strain through a flannel bag and pour in melon mold to congeal. Serve with mayonnaise dressing on a dish garnished with lettuce. Tomato Jelly. Take 1-quart can of tomatoes, heat until they come to boiling, then strain through a colander until all seeds are removed. Pour into this % box of gelatine that has been dissolved in cold water; let this mixture come to boiling point; add % teaspoon of salt and cayenne pepper to taste, the juice of 1 lemon. Cjool thoroughly; pour into melon mold to congeal. Serve with mayonnaise. Tomato Jelly. Use tomato jelly recipe. Put the jelly in mold and when it begins to stiffen add a few French peas, Harricot beans, some sliced almonds and pecans. Stir well, then set on ice to congeal. Celery KENTUCKY RECEIPT BOOK. 171 alone cut in blocks may be added to the jelly, as it imparts a de- licious flavor. To Make Aspic Jelly Quiddy. Put in a saucepan 2 coffee cups of cold water, 1 tablespoon each of chopped carrot and celery, 1 very small onion, 1 bay leaf, 4 cloves and 1 teaspoon of beef extract dissolved in ^ cup of hot water. Cover and let it simmer for %' an hour. Soak i^ ^ox of gela- tine in y2 cup of cold water for 1 hour, then add to saucepan with salt and pepper and simmer. A little caramel may be added and 3 tablespoons of sherry wine. Strain through a double cloth. Aspic Jelly. ' Take 1 quart of clear, pure soup with % box of gelatine, 1 tablespoon of wine with the white and shell of 1 egg well beaten. Boil until gelatine dissolves and looks clear, then strain and set on ice to congeal. Mock Creme de Volaille. One pound of raw veal, ^ poimd breakfast bacon, 2 table- spoons cream, % teaspoon lemon juice, cayenne pepper and salt, 2 eggs. Run meat through grinder, add seasoning and cream, break eggs in mixture and knead. Put all in a greased mold, cover and steam lYo hours; surround mold with water to prevent burning. Aspic Jelly. Three and one-half pints of clear soup, 1 box of gelatine, dis- solved in cold water, % pint of wine, 1 cooking spoon of tarragon vinegar, whites and shells of 3 eggs, 6 whole cloves, 1 teaspoon pep- per, juice of 1 lemon ; salt to taste. Put soup in saucepan with the wine, gelatine, vinegar, cloves, rind and juice of the lemon, add salt, pepper, the egg shells, lastly stir in the well-beaten whites of the eggs. Boil 20 minutes over a brisk fire. Let it settle 5 min- utes and strain through flannel bag. Mushroom Timbales. Beat 6 eggs very light. Add 1 scant teaspoon of salt, some minced onion, pepper, 1 teaspoon of parsley chopped fine, ^ cup of cream. Butter molds, lay mushrooms in bottom, fill 2-3 full of egg mixture. Set molds in blazer in boiling water. Cook centers firm, turn out on hot platter. Serve with tomato sauce and mush- rooms. Chicken Cutlets. Make a sauce with 2 tablespoons of butter, 3 tablespoons of flour and 1 cup of rich milk; put in saucepan, season with lemon juice or a dash of onion, parsley, pepper and salt. When it boils add 1 pint of choked chicken cut fine or % pint of chicken and ^ pint of veal. Spread on dish. When cold shape into cutlets, roll in 172 KENTUCKY RECEIPT BOOK. beaten egg and cracker crumbs; fry in hot lard. Serve with Bechamel or champignon sauce and French peas. Pressed Ohicken. Put 1 large chicken in pot, cover with cold water and cook thoroughly done. Also prepare a cooked mayonnaise dressing with yolks of 2 eggs, salad oil and vinegar. Set both aside until next day. Reserve the broth from chicken for the aspic jelly. Take breast of the chicken and run through meat grinder. Add 1-3 as much crisp celery as there is meat; also put through grinder, then mix chicken and the celery with the cooked dressing and add 1 tablespoon gelatine dissolved in some of the broth. The chicken may be put in fancy mold to cool. Skim grease from broth and put in porcelain kettle, adding 1 pint bouillon, white of 1 egg slightly frothed, salt and cayenne pepper. Boil until clear, then strain and add 2 heaping tablespoons of dissolved gelatine. Pour jelly in bot- tom of mold. When it stiffens carefully place in the chicken and fill up mold with the jelly. It may be decorated with hard-boiled eggs cut in slices and sprigs of parsley. Set on ice to congeal. Serve on a flat batter. Quick Aspic Jelly. Pour into saucepan 1% cups of cold water, 1 tablespoon chopped celery, 1 slice of onion^ a sprig of parsley, 1 bay leaf, 3 cloves, 1 teaspoon beef extract dissolved in 1 teacup of hot water

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