Tomato Jelly

Ingredients

• a pint of the juice
• a half-box of gelatine
• a cupful of cold water
• three cloves
• a pinch of salt
• and cayenne

Method

1. 1

   Use drained juice from canned tomatoes or fresh.

2. 2

   Stew with onion, parsley, cloves, salt, and cayenne.

3. 3

   Soak gelatine in cold water, then add to boiling juice.

4. 4

   Strain into a mould to form.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 240. The excerpt below is the record exactly as published.

Tomato Jelly water to just cover it for one hour. Shred or chop fine two small pineap- ples (canned pineapples may be used). Strain over the fruit the juice of one lemon and cover with one pint of granulated sugar. Add a pint of boiling water to the soaked gelatine, and when it is all dissolved turn it over the prepared fruit. Put in a mould and place on the ice until it hardens. Serve with whipped cream or boiled custard. When gela- tine is used with fresh pineapple it should not stand more than an hour or two, as the acid in the pineapple will turn the gelatine to liquid. Ribbon Jelly. — When making a plain jelly divide it into several parts. Color one part with strawberry-juice or a few drops of red coloring, another part with orange, another with green coloring. Put these in the mould in layers. The vegetable colorings can be purchased at about twenty -five cents per bottle. Russian Jellies. — These are made of two varieties of jellies by using a double mould. The outside jelly is usually transparent. Make the outside jelly shell by placing the smaller mould in the larger one and filling up the space with a clear jelly. Then take out the small mould and fill the centre space with a colored jelly, or a Bavarian cream, or a mixture of fruits and cream. The combinations possible are almost innumerable. Snow. — Pour a teacupful of cold water over I oz. of gelatine, and let it stand twenty minutes. Then add one pint of boiling water. When it is dissolved let it cool, but not congeal. Beat the whites of six eggs very light, mixing in two teacupfuls of powdered white sugar. Then pour in the gela- tine and season to your taste — vanilla or rose is very nice. Beat three- quarters of an hour, and then put into blanc-mange moulds, previously dip- ped in cold water. When turned out, snow is eaten with whipped syllabub or custard, and is generally admired as a dish no less good than pretty. Sponge. — One quart of strawberries, half a package of gelatine, one cup- ful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Dissolve the gelatine in water. Mash the strawberries and add half the sugar to them. Rub them through a sieve. Boil slowly the remainder of the sugar and the water twenty minutes. Add the gela- tine to the boiling syrup and take from the fire immediately, then add the strawberries. Place in a pan of ice-water and stir very hard for five minutes. Add the whites of eggs and beat until the mixture begins to thicken. Pour in the moulds and set away to harden. Serve with sugar and cream, or with a custard. Rasp- berry and blackberry sponges are made in the same way. Sultana. — Dissolve I x/z ozs. of gela- tine in a little water, clean % lb. of Sultana raisins and x/\ lb. of cur- rants, and cut x/\ lb. of candied lemon- peel into small dice. Meanwhile boil a vanilla bean five minutes in one quart of cream, add Y\ lb. of sugar, remove from the fire, and let the cream remain covered until nearly cold ; take out the bean, beat the yolks of fifteen eggs with the cream, strain, put over a slow fire, and stir until it thickens, taking care not to allow it to curdle; add the raisins, currants, lemon-peel, and dissolved gelatine, and the whites of the eggs, beaten to a stiff froth ; pour the whole mixture into a mould, and set it on the ice or in a cool place to harden. When ready to serve, put the mould into warm water for a few minutes, turn out into a dish, and garnish with whipped cream flavored with vanilla. T omato J elly. — Use the liquor drain- ed from canned tomatoes or the juice extracted by stewing and straining the fresh vegetable. In either case, have a pint of the juice in which has been stewed for a few minutes a little on- 212 Violet Jelly JELLIES Johnny Cake ion, parsley, three cloves, and a pinch of salt and cayenne. Have ready a half-box of gelatine which has been soaked for an hour in a cupful of cold water

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