Tomato Jelly Salad

Ingredients

• 1 large tablespoon gelatine
• 14 cup cold water
• 314 cups tomatoes
• 14 onion
• 1 stalk celery
• 1 bay leaf
• 2 cloves
• few grains cayenne pepper
• 2 tablespoons vinegar

Method

1. 1

   Soften gelatine 5 minutes in cold water; cook together all other ingredients, except vinegar, for 10 minutes; add vinegar and softened gelatine, stirring until dissolved; strain, pour into mold, and set in a cool place to form.

2. 2

   When set, cut in slices and place on lettuce leaf with firm salad dressing on top.

As published

This recipe was extracted from The Carbon County cook book (1926), page 47. The excerpt below is the record exactly as published.

Tomato Jelly Salad. 1 large tablespoon gelatine, 14 cup cold water, 314 cups tomatoes, 14 onion, 1 stalk celery, 1 bay leaf, 2 cloves, few grains cayenne pepper, 2 tablespoons vinegar

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