Tomato Jelly Salad

Ingredients

• One can of tomatoes
• y2 chopped onion
• 1 ba>r leaf
• y2 teaspoonful of salt
• 1 teaspoonful of brown sugar
• A dash of cayenne pep-
• A pinch of allspice.
• 1 pinch of ground nutmeg.
• 1 tablespoonful of gelatine
• half a cup of hot water

Method

1. 1

   Put all ingredients in a stew pan and simmer slowly.

2. 2

   If it becomes too thick, add a little water, strain through a fine sieve.

3. 3

   To each pint, add gelatine dissolved in hot water.

4. 4

   Mold in punch cups or a dish, cut into cubes, or heap on lettuce leaves with mayonnaise dressing.

5. 5

   Garnish with stuffed olives or capers.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 73. The excerpt below is the record exactly as published.

TOMATO JELLY SALAD. One can of tomatoes. y2 chopped onion. 1 ba>r leaf- y2 teaspoonful of salt. 1 teaspoonful of brown sugar. A dash of cayenne pep- A pinch of allspice. per. 1 pinch of ground nutmeg. Put all in stew pan and simmer slowly. If it becomes too thick, add a little water, strain through a fine sieve. To each pint add 1 tablespoonful of gelatine dissolved in half a cup of hot water

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