Tomato Jelly

Ingredients

• 1/2 box gelatine
• 1 bay leaf
• 1/2 cup cold water
• 1/2 teaspoon chopped parsley
• Juice from 1 pint tomatoes
• Salt and pepper
• 1/2 teaspoon onion juice
• 1 teaspoon sugar
• Lettuce
• Mayonnaise dressing

Method

1. 1

   Soak the gelatine in the water for one hour.

2. 2

   Bring to a boil the liquor drained from a pint can of tomatoes and add to it the seasoning and herbs.

3. 3

   Let this simmer for twenty minutes; add the gelatine; stir until dissolved and strain through a cloth into molds — preferably individual ones.

4. 4

   Serve on lettuce leaves with Mayonnaise dressing or use as a garnish for other salads.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 74. The excerpt below is the record exactly as published.

TOMATO JELLY Vi box gelatine 1 bay leaf Vi cup cold water 1/2 teaspoon chopped parsley Juice from 1 pint tomatoes Salt and pepper 1/2 teaspoon onion juice Lettuce 1 teaspoon sugar Mayonnaise dressing

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