Tomato Salad (Agar)

Ingredients

• 2,l/2 cups tomato pulp
• i tablespoon lemon juice
• I tablespoon chopped onion
• 2 teaspoons sugar
• i bay leaf
• Salt to taste
• I sprig of parsley
• add 24 CUP °f vegetable jelly

Method

1. 1

   Prepare and cook the agar as given on page 201, and have it kept hot until wanted.

2. 2

   Add onion, bay leaf, parsley, lemon juice, and sugar, to the tomato, and let boil gently for 15 minutes.

3. 3

   Salt to taste, and strain.

4. 4

   To the 2 cups of tomato juice thus prepared, add 0.25 cup of vegetable jelly, mix well, pour into small molds, and let cool.

5. 5

   When set, turn out on a lettuce leaf, and serve with a teaspoon of mayonnaise on top.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 107. The excerpt below is the record exactly as published.

TOMATO SALAD (Agar) 2,l/2 cups tomato pulp i tablespoon lemon juice I tablespoon chopped onion 2 teaspoons sugar i bay leaf Salt to taste I sprig of parsley Vegetable jelly Prepare and cook the agar as given on page 201, and have it kept hot until wanted. Add onion, bay leaf, parsley, lemon juice, and sugar, to the tomato, and let boil gently for 15 minutes. Salt to taste, and strain. To the 2 cups of tomato juice thus prepared, add 24 CUP °f vegetable jelly

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