Tomato-Jelly and Cucumber

Ingredients

• Ripe tomatoes, 1% pounds
• Gelatin, 1 tablespoon
• Onion, a slice
• Tarragon vinegar, 1 teaspoon
• Peppercorns, 2

Method

1. 1

   Make a tomato-jelly by stewing the tomatoes till soft enough to pass through a sieve; strain off the seeds and skins.

2. 2

   Put the tomato pulp over the fire, add a clove, onion slice, the peppercorns, vinegar and a pinch of salt.

3. 3

   Melt the gelatin and add it also, and stir the mixture till the gelatin is entirely dissolved.

4. 4

   Pour into the ring mold; when ready dip the mold into quite hot water for a moment, so as to loosen the jelly within.

5. 5

   Fill the center of the mold with sliced cucumber, prepared with vinegar, pepper, and salt in the usual manner.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 60. The excerpt below is the record exactly as published.

TOMATO-JELLY AND CUCUMBER Ripe tomatoes, 1% pounds, Gelatin, 1 tablespoon. Onion, a slice. Tarragon vinegar, 1 teaspoon. Peppercorns, 2

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