Tomato Jelly

Ingredients

• 1 tb. gelatine
• He. 2 tbs. Piece tb. cold water
• 2}/^ c. tomatoes
• }i c. water
• 1 bay leaf
• 1 slice onion
• T. dried celery leaves
• 4 cloves
• 4 pepper berries
• 1 T. sugar
• VAT. salt
• 2 T. lemon juice

Method

1. 1

   Soften gelatine in cold water.

2. 2

   Simmer next 8 ingredients 20 mins.; add lemon juice.

3. 3

   Pour over softened gelatine, stir till gelatine is dissolved; press through a sieve (there should be 2 c); individual 3^c.

4. 4

   Pour into moistened moulds; chill.

5. 5

   Unmould on lettuce.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 43. The excerpt below is the record exactly as published.

TOMATO JELLY. IT. 1 tb. He. 2 tbs. Piece tb. gelatine. J/^ c. cold water. 2}/^ c. tomatoes. }i c. water. 1 bay leaf. 1 slice onion. T. dried celery leaves. 4 cloves. 4 pepper berries. 1 T. sugar. VAT. salt. 2 T. lemon juice. 1 1 1. Soften gelatine in cold water. 2. Simmer next 8 ingredients 20 mins.; add lemon juice. 3. Pour over softened gelatine, stir till gelatine is dis- solved; press through a sieve (there should be 2 c); in- dividual 3^c. 4. Pour into moistened moulds; chill. 5. Unmould on lettuce. Additions. — When mixture is partially set, add chopped parsley, hard-cooked egg, peas, diced celery or sliced, stuffed olives. Jelly may be moulded in a shallow mould, then cut in shapes for garnishing. 1. Mix boiling water, vinegar, salt and sugar; heat to boiling point. 2. Soften gelatine in cold water; dissolve in boiling liquid. 3. Add lemon juice; strain, chill, stirring occasionally. 4. When slightly thickened add vegetables. PERFECTION SALAD. 1 tb. 3/2 c. dilute vinegar. 2 c. boiling water. 1 T. salt. }4 c. sugar. 2 tb. gelatine. }/2 c. cold water. Juice of 1 lemon. 1 c. cabbage, shredded finely. 2 c. celery, diced. }/8 c. sweet red pepper. 78 -»-. 1 tb. IT. 1 tb. ^T. 1 tb. l>^tb, 1 T. 140 CANADIAN COOK BOOK 5. Turn into moistened moulds; chill. Note. — The jelly mixture of this salad may be used for moulding other vegetables, as asparagus and pimento, beets and celery, carrots and peas. Vegetable stock may be used as part of the liquid in the jelly. 1. Mix boiling water, sugar, vinegar and salt; heat to boiling point. 2. Soften gelatine in cold water, dissolve in hot liquid, stirring constantly. 3. Add lemon juice, tarragon vinegar and pineapple syrup. 4. Strain, cool, stirring occasionally. 5. When mixture begins to thicken, add cucumber and pineapple. 6. Pour into moistened moulds; chill. FRUIT AND GINGER ALE SALAD. 1)4, tb. gelatine. 2 tb. cold water. c. boiling water. c. lemon juice. 2 tb. sugar. 1 c. ginger ale. 3^ c. ginger syrup. c. malaga grapes, cut and seeded. % c. celery, diced. ^ 0. apples, diced. ^ c. canned pineapple, diced. % c. preserved ginger, cut fine. KENTUCKY SALAD. 1 tb. 1 tb. 1 tb. 3^ c. boiling water. J2 c. sugar. 14: c. dilute vinegar. f.g. salt. 1)4 tb. gelatine

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