Tomato Jelly

Ingredients

• a can of tomatoes
• a small sliced onion
• salt
• pepper
• two or three tablespoonfuls of gelatine
• a tablespoonful of vinegar
• season sharply with cayenne pepper

Method

1. 1

   Stew a can of tomatoes with a small sliced onion, add salt and pepper, cook until reduced one-half, strain through a fine sieve, pressing the pulp through.

2. 2

   To a half-pint of this pulp add gelatine soaked in cold water for ten minutes, add vinegar and cayenne pepper.

3. 3

   Turn into a suitable dish to cool until firm, then cut into squares and serve on lettuce leaves with mayonnaise dressing.

Nutrition per serving

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 11. The excerpt below is the record exactly as published.

TOMATO JELLY (Nice to Serve as a Salad) Stew a can of tomatoes with a small sliced onion, add salt and pepper, cook until reduced one-half, strain through a fine sieve, pressing the pulp through. Toa half-pint of this pulp add two or three tablespoonfuls of gelatine that has been soaked in a little cold water, for ten minutes; add a tablespoonful of vinegar and season sharply with cayenne pepper

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