Tomato Jelly and Cheese

Ingredients

• Yi box Knox's gelatine
• Yi cup cold water
• 2 cups tomato juice, strained before cooking
• 1 onion
• 3 bay leaves
• 3 cloves
• 1 teaspoon vinegar
• Sugar, salt, celery salt, paprika and pepper to taste
• Sugar, salt, celery salt, paprika and pepper to taste
• Sugar, salt, celery salt, paprika and pepper to taste
• Sugar, salt, celery salt, paprika and pepper to taste

Method

1. 1

   Soak gelatine in water.

2. 2

   Cook tomato juice, onion, bay leaves, and cloves for 20 minutes.

3. 3

   Add gelatine and cook longer.

4. 4

   Add sugar, celery salt, salt, pepper, and paprika.

5. 5

   Boil once and remove from heat.

6. 6

   Put a small amount of jelly in molds, cover with grated cheese, and fill molds with remaining jelly.

7. 7

   Serve with mayonnaise on lettuce leaf.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 51. The excerpt below is the record exactly as published.

Tomato Jelly and Cheese. Yi box Knox's gelatine. Yi cup cold water. 2 cups tomato juice, strained before cooking. 1 onion. 3 bay leaves. 3 cloves. 1 teaspoon vinegar. Sugar, salt, celery salt, paprika and pepper to taste

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