Tomato Jelly

Ingredients

• Take 1-quart can of tomatoes
• % box of gelatine
• % teaspoon of salt
• cayenne pepper
• the juice of 1 lemon

Method

1. 1

   Heat tomatoes until boiling, then strain through a colander until all seeds are removed.

2. 2

   Pour into this gelatine that has been dissolved in cold water; let this mixture come to boiling point; cool thoroughly; pour into melon mold to congeal.

3. 3

   Serve with mayonnaise.

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

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