Tomato Jelly for Salad - Mrs. Jas. W. Cochrane

Ingredients

• Simmer 1 can tomato
• 1 onion
• 6 sprigs parsley
• 6 stalks celery
• 12 pepper corns
• add, while hot, 1/2 box gelatine
• 1 teaspoon salt
• 4 tablespoons tarragon vinegar

Method

1. 1

   Simmer tomato with onion, parsley, celery, and peppercorns.

2. 2

   Strain and add gelatine, salt, and vinegar.

3. 3

   Chill in cups with hard-boiled egg slices.

4. 4

   Serve with mayonnaise.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 37. The excerpt below is the record exactly as published.

TOMATO JELLY FOR SALAD— Mrs. Jas. W. Cochrane. Simmer 1 can tomato with 1 onion, 6 sprigs parsley, 6 stalks celery, 12 pepper corns for 20 min.; strain and add, while hot, % box gela- tine, softer ed in a little hot water, 1 teaspoon salt, 4 tablespoons tar- ragon vinega

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