Tomato Jelly

Ingredients

• Take 1 quart can of tomatoes
• % box of gelatine
• % teaspoon of salt
• the juice of 1 lemon

Method

1. 1

   Heat tomatoes until boiling; then strain through a colander until all seeds are out.

2. 2

   Pour into this 1/2 box of gelatine that has been dissolved in cold water, then let this mixture come to boiling point; add salt and cayenne pepper to taste.

3. 3

   Cool thoroughly; then pour into a melon mold to congeal.

4. 4

   Serve with mayonnaise.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 165. The excerpt below is the record exactly as published.

Tomato Jelly. Take 1 quart can of tomatoes; heat until they come to boiling; then strain through a colander until all seed are out. Pour into this % box of gelatine that has been dissolved in cold water, then let this mixture come to boiling point-; % teaspoon of salt, and cayenne pepper to taste and the juice of 1 lemon

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