Tomato Jelly (Gelee de Tomates)

Ingredients

• four cups tomato juice
• pepper and salt to taste
• one large package Cox’s gelatine

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 488. The excerpt below is the record exactly as published.

one large package Cox’s gelatine in a saucepan with two and a half cups water, half cup sugar, and the juice of a half lemon; stand on the table ten minutes, put on stove, stir until dissolved, let come to a quick boil, then add one cup good sherry. Pour up in a fancy ring mould; leave on ice until ready to serve. Dip in lukewarm water, turn out on a cold platter, serve with whipped cream in the centre and around. This jelly can be decorated in many different ways, according to taste. Can also be used for different kinds of cold desserts and glazing of moulds. Coffee Jelly (Ge/ee au Cafe) Put one cup ground coffee in a coffee pot; add white of one egg and one cup cold water, mix well, put on stove to draw about fifteen minutes, pour on three cups boiling water, let simmer for five minutes (take care not to let it boil), then drain up. This coffee is very clear and need not to be strained through any strainer if cooked in this way. Take three cups of it, add one large package Cox’s gelatine that has been dissolved in one cup cold water, add THE SWEDISH, FRENCH, three-quarters cup sugar, put on stove, let come to a boil (stir during the time of boiling), skim well. Strain through a wet jelly bag, pour in a fancy mould, put on ice, leave until ready to serve. Dip in lukewarm water, turn out on a cold platter, serve with whipped cream in the centre and all around. Garnish with spun sugar. This mould can be decorated with different colored creams. Mint Jelly {Gelee de Merit he) Take four bunches of mint, wash well, put the stems on stove in two cups water, one cup sugar, one cup vinegar, and a pinch of salt; let simmer about fifteen minutes. In the meantime, chop the mint very fine. Put one small package Cox’s gelatine in a saucepan, pour over one cup of cold water, put on the table for ten minutes; when the gelatine has dissolved, strain, pour over the juice from the stems, stir, let come to a quick boil, skim well, add the chopped mint, put on ice to get cold. Put a mould on ice, put about half cup of the jelly in the mould, let stand until settled, pour some more jelly on the top, leave until settled; repeat this, let settle between each time so the mint will go right through the jelly. Leave on ice until ready to serve. Turn out, serve with spring lamb. Cucumber Jelly ( Gelee de Concombres ) a la Walde Peel two nice cucumbers. Cut one in thin slices, put on stove with half cup water and a small pinch salt; let simmer about ten minutes. Grate the other cucumber, put on stove with one and a half cups water, juice of one lemon, pepper and salt; let simmer from ten to fifteen minutes, add one cup tomato juice, the juice from the cucumber that has been cut in slices for the decoration, one teaspoon onion juice, and one large package Cox’s gelatine dissolved in one cup water. Half beat the white of an egg and clear by putting it on the stove, stir and let come to a boil quickly, strain though a thin cotton flannel that has been dipped in hot water and wrung out; color with a little green coloring. Put a fancy mould on ice, glaze with this aspic, then decorate with two slices of the cooked cucumber — one slice resting on top of the other — then a strip of Spanish pepper around the slices, then two more slices, then Spanish pepper, and so on, alternately, until the bottom of the mould is lined; drip cold cucumber jelly on top carefully; when settled, fill the mould. A little parsley that has been finely chopped and washed can be sprinkled in between each layer as the jelly is put in. Leave on ice until cold, dip in lukewarm water, AMERICAN COOK BOOK 333 turn out, garnish with parsley, quarters of tomatoes around, and an aurorian sauce in the centre. Serve with any kind of fish. This jelly when left over can be cut in large dices, a French dressing poured over, and served with boiled or fried fish for the following meal. Tomato Jelly ( Gelee de Tomates) Four cups tomato juice, pepper and salt to taste

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