Tomato Jelly

Ingredients

• small can of tomatoes
• fine-chopped onion
• a stalk of celery
• a bay leaf
• a large spoon of wine or cider vinegar
• half a teaspoon of salt
• a dash of pepper
• quarter of a cup of cold water
• half a cup of gelatine

Method

1. 1

   Brown onion in a saucepan, add tomatoes, celery, bay leaf, vinegar, salt, and pepper.

2. 2

   Dissolve gelatine in cold water, add to tomatoes, stir until blended, and strain into a mold.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 89. The excerpt below is the record exactly as published.

tomato jelly in the centre of the leaves, and use French or any other dressing. [See illustration, Plate XVL] STUFFED TOMATO SALAD Carefully scald and remove the skins from medium-sized, firm tomatoes. Stand them in pouiided ice until thoroughly chilled. Take out the seeds without breaking the fruit. Fill the tomatoes with chopped cucumber and cress; dress with Frenich dressing and serve on lettuce leaves. RED AND YELLOW TOMATO SALAD ' Peel red and yellow tomatoes, slice, and lay in alternate layers, and serve with French dressing or with a mayonnaise. TOMATO AND CAULIFLOWER SALAD Peel and slice ripe tomatoes. In a salad dish or bowl lay a slice of tomato and on this a few crumbs of scraped onion. 160 THE HOME COOK BOOK Next lay in pieces of cold boiled cauliflower and upon this put a little scraped onion. So make the layers till the dish is full. Over all pour a French dressing and set in ice-box to chill before eating. TOMATO JELLY In an earthen saucepan put a fine-chopped onion. Let it brown, then open a small can of tomatoes and pour in. Add also a stalk of celery broken in small pieces, a bay leaf, a large spoon of wine or cider vinegar, half a teaspoon of salt, and a dash of pepper or paprika. In quarter of a cup of cold water have dissolved half a cup of gelatine

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