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Wyvern’s Cold Tomato Savoury
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
A decorative dish, best served cold.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 252. The excerpt below is the record exactly as published.
Wyvern’s” Cold Tomato Savoury.— Put an ounce of butter into a stewpan, melt over a low fire, and add a dessert- spoonful of finely-minced onion; fry gently for five minutes, and stir in a pound of ripe Tomatoes of a good colour cut up into small pieces. Keep the fire low, stirring to prevent catching, and seasoning with salt, pepper, mace, and finely- powdered basil. When the Tomatoes have been cooked to a pulp mix in with them three-quarters of an ounce ©f soaked gelatine
Cook this with the app: pantry check, scaling, and the assistant.