Tomato Jelly Salad

Ingredients

• 1/2 box of gelatin
• 1/2 cup of cold water
• 1 can of tomatoes
• 1 small Bermuda onion
• 1 rounded tablespoon of celery salt
• a 1/2-inch bit of bay leaf
• 1/2 teaspoon of mixed whole spices

Method

1. 1

   Soak gelatin in cold water.

2. 2

   Stew tomatoes until soft, adding spices.

3. 3

   Strain, add boiling water if needed, then gelatin.

4. 4

   Pour into moulds, chill, and serve on lettuce with mayonnaise and walnuts.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 334. The excerpt below is the record exactly as published.

a can of tomatoes for i/^ an hr., sea- soning highly with salt, cayenne, and sugar and vinegar. Rub) through a sieve, add soaked and dissolved gelatin to thicken, and mould in individual moulds. Serve ice cold on lettuce with mayon- naise. Surround with a border of chopped celery, if desired. — Mrs. D. E. Allen, 421 9th St., Wilmette, 111. TOMATO JELLY SALAD.— Soak V-^ box of gelatin in ^2 cup; of cold water 15 minutes, or till soft. Stew one can of tomatoes till soft, cutting and mashing the pulp to hasten the process. For additional flavoring, stew with the tomato J/<-inch bit of bay leaf, ^ teaspoon of mixed whole spices, 1 rounded tablespoon of celery salt and Y^ a small Bermuda onion.

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