Tomato Salad

Ingredients

• one pint of canned tomato meats
• one pint of celery cut in dice
• one teaspoonful of salt
• a generous pinch each of black and cayenne pepper
• Beat well the yolks of four eggs
• add one-half cup of sugar
• one heaping teaspoon of butter
• one cup of vinegar
• one-quarter teaspoonful of mustard flour
• three-quarters teaspoon of flour
• one tablespoon of rich cream
• two of whipped cream

Method

1. 1

   Mix together one pint of canned tomato meats from which juice has been well drained, and one pint of celery cut in dice; add one teaspoon of salt and a generous pinch each of black and cayenne pepper.

2. 2

   Over this pour the following dressing: Beat well the yolks of four eggs, add one-half cup of sugar, one heaping teaspoon of butter, and stir in this one cup of vinegar thickened with one-quarter teaspoon of mustard flour and three-quarters teaspoon of flour.

3. 3

   Stir while cooking until it thickens and after cooling add one tablespoon of rich cream or two of whipped cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 46. The excerpt below is the record exactly as published.

one teaspoonful of salt, one tea- spoonful of sugar, one saltspoonful of pepper (scant), one-half ounce of good gelatine soaked in half a cup- ful of water. Boil together the tomatoes, onion and cloves until the tomato is soft \ add the seasoning and soaked gelatine and stir till gelatine is dissolved. Then strain and pour into a ring-shaped mold to set. Serve with the center of the jelly ring filled with celery cut in small pieces and mixed with salad dressing. Gar- nish with a wreath of shredded lettuce. This jelly 98 SALADS may also be molded in a solid piece and surrounded by the celery. TOMATO SALAD. Dr. C. A. Skinner. Mix together *one pint of canned tomato meats from which , juice has been well drained, and one pint of celery cut in dice ; add one teaspoonful of sa1t and a generous pinch each of black and cayenne pepper. Over this pour the following dressing: Beat well the yolks of four eggs, add one-half cup of sugar, one heaping teaspoon of butter, and stir in this one cup of vinegar thickened with one-quarter teaspoonful of mustard flour and three-quarters teaspoon of flour. Stir while cooking until it thickens and after cooling add one tablespoon of rich cream or two of whipped cream

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