Tomato Salad

Ingredients

• enough tomatoes to make 1 quart
• 12 cloves
• 1/2 lemon
• 1 bay leaf
• 2 stalks of celery
• 1 teaspoon of vinegar
• a dash of pepper
• 4 tablespoons of granulated gelatine
• 2 teaspoons of sugar

Method

1. 1

   Boil tomatoes with cloves, lemon, bay leaf, celery, vinegar, and pepper.

2. 2

   When boiling, add gelatine and sugar, stir until melted, and strain.

3. 3

   Pour into moulds with stuffed olives at the bottom.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 38. The excerpt below is the record exactly as published.

Tomato Salad. Use enough tomatoes to make i quart after they are peeled and cut in sections, or use i quart of canned tomatoes. Boil until they can be run through a fine strainer, and while boiling add 12 cloves, ^ lemon, a bay leaf, 2 stalks of celery, i teaspoon of vinegar and a dash of pepper. When it reaches a good boil, throw in 4 tablespoons of granulated gelatine and 2 teaspoons of sugar

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