Tomato Jelly Salad
From Food and health, 1916
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 29. The excerpt below is the record exactly as published.
Tomato jelly salad. Tomato jelly salad. What and how much. Tomato pulp (cooked and strained) Water Gelatin Salt, pepper, and sugar to taste. 2 cups 2 tablespoonfuls 1} tablespoonfuls For method of making, see recipe for gelatin on page 237. Serve with boiled or cream dressing. 90 FOOD AND HEALTH Whipped cream dressing. What and how much. Thick cream, sweet or sour \ cup Vinegar 2 tablespoonfuls
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