Tomato Jelly

Ingredients

• Put the Gelatine into a saucepan
• add the water
• 1 slice of onion
• 1 dessertspoonful tomato catsup
• 1 deasertspoonfal Tarragon vinegar
• Whites and shells of 2 eggs
• 6 whole white peppers
• 1 bay leaf
• 1 blade mace
• 1 teaspoonful salt
• teaspoonful sugar
• cloves
• Red colouring

Method

1. 1

   Beat over the fire until boiling, remove the whisk and allow to boil up, draw to one side, and cover for 5 minutes.

2. 2

   Pour two quarts of boiling water through a jelly-bag, then the jelly, and add colouring.

3. 3

   Pour into a wet mould.

4. 4

   This jelly may be moulded in a ring mould, turned out, and served with salad in the centre.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 9. The excerpt below is the record exactly as published.

TOMATO JELLY ¢ Put the Gelatine into a saucepan, add the water and all the other ingredients except the colouring ; beat over the fire until boil- ing, remove the whisk and allow to boil up, draw to one side, and cover for § minutes. Pour two quarts of boiling water through a jelly-bag, then the jelly, and add colouring. Pour into a wet mould. This jelly may be moulded in a ring mould, turned out, and served with salad in the centre. Page 17 Whites and shells 3 eggs 1 blade mace 4 cloves 1 wineglassful sherry wine (Pour to five persons) 94 OZ. COX’S INSTANT POWDERED GELATINE 1 gill water 4 dessertspoonfuls vinegar ’ 4 good-sized grated cucum- bers, 14 lbs. 5 teaspoonfal salt + teaspoonful whole white peppers 1 teaspoonful onion juice Few drops green colourin French dressing (Recipe Ne 186) Pe to nine persons} 33 Oz8. COX’S INSTANT POWDERED GELATINE 2 lbs. game bones 1 quart water 1 tin tomatoes 1 teaspoonful whole white peppers 2 teaspoontuis salt 6 cloves 1 onion 1 blade mace 2 bay leaves Whites and shells of 2 eggs Rind and juice 1 lemon (Bight to ten persons) 23 13 ozs. COZ'S INSTANT POWDERED GELATINE i$ pints water 1g Ibs. tinned or tomatoes i slice of onion Piece of celery 1 dessertspoonfal tomato catsup 1 deasertspoonfal Tarragon vinegar Whites and shelis 2 eggs 6 whole white peppers 1 bay leaf 1 blade mace 1 teaspoonful salt teaspoonful sugar cloves Red colouring

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