Tomato Jelly Salad

Ingredients

• half a box of gelatine
• 1 can of tomato
• chopped celery
• broken pecan meats
• mayonnaise

Method

1. 1

   Soak the gelatine in half a cup of cold water for fifteen minutes.

2. 2

   Season the tomatoes highly, boil and strain, adding enough hot water to make three cupfuls.

3. 3

   While boiling, dissolve the gelatine.

4. 4

   Turn out into two molds of different sizes.

5. 5

   When cold, set on lettuce leaves, fill with the celery and pecan meats well mixed and marinated, and cover with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 30. The excerpt below is the record exactly as published.

TOMATO JELLY SALAD. Ingredients, half a box of gelatine, 1 can of tomato, chopped celery, broken pecan meats, lettuce leaves, mayon- naise. Soak the gelatine in half a cup of cold water for fif- teen minutes. Season the tomatoes highly, boil and strain, adding enough hot water, if necessary, to make three cupfuls. In this, while boiling, dissolve the gelatine. Turn out into two molds of different sizes, to give a cup-like form. When cold, set on lettuce leaves, fill with the celery and pecan 68 SALADS meats well mixed and marinated, and cover "with mayon- naise. RUSSIAN SALAD. Add Y2 box of gelatine, dissolved, to l1^ cups of clear chicken consomme. Shape into cup forms, and fill with a mixture of celery and pecan meats, but marinated in the fol- lowing dressing: 3 tablespoons melted chicken jelly, 2 table- spoons olive oil, 1 teaspoon vinegar, 1 teaspoon salt, cover the top with jelly so as to completely close it, then turn on a flat dish, surround it with a wreath of shredded lettuce and serve. GINGER ALE SALAD. Three tablespoons gelatine soaked in cold water and dis- solved in 2 cups boiling water, 1 cup ginger ale, 3 teaspoons sugar, ^4 teaspoon salt, 3 tablespoons lemon juice. When jelly begins to congeal add 1 cup each white grapes, chopped apple, chopped celery, chopped canned pineapple, chopped crystalized ginger. Use individual moulds and serve on let- tuce with mayonnaise

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