Tomato Jelly for Roast Meat
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 58. The excerpt below is the record exactly as published.
TOMATO JELLY FOR ROAST MEAT. Tear in pieces some ripe tomatos and stew them until thor- oughly cooked, with only sufficient water to keep them from burning. Put the pulp into a jellv bag and when the juice has 7 92 LANDMARKS CLUB COOK BOOK. trickled through, put one pound of lump sugar to each pint of juice
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