Tomato Jelly
From Cox's manual of gelatine cookery (copyright), 1938
If Cleared Tomato Jelly is desired, use 1.5 ozs. Gelatine and put this with all the water and other ingredients, and in addition the whites and shells of 2 eggs into a large saucepan. Whisk over the fire until boiling; remove the whisk, allow to boil up, draw to one side, and cover for ten minutes. Pour through a scalded jelly bag until clear. Then add a little red colouring.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 8. The excerpt below is the record exactly as published.
TOMATO JELLY. Eight to ten persons 1} ozs. COX’S INSTANT POWDERED GELATINE I$ pints water 6 whole white peppers 1} lbs. tinned or fresh tomatoes 1 bay leaf 1 slice of onion 1 blade mace Piece of celery 1 teaspoonful salt 1 dessertspoonful Tarragon 4 teaspoonful sugar vinegar 2 cloves
Cook this with the app: pantry check, scaling, and the assistant.