Recipes > Salads > Tomato Jelly No. 5

Tomato Jelly No. 5


  • 1/2 can or 2 cupfuls of tomatoes
  • 3 cloves
  • 1 bay-leaf
  • 1 slice of onion
  • 1/2 teaspoonful of thyme
  • 1 teaspoonful of salt
  • 1 teaspoonful of sugar
  • 1/4 teaspoonful of pepper
  • 1/4 box or 1/2 ounce of Cooper's gelatine, soaked in 1/2 cupful of water


Boil together the tomatoes, spices, and onion until the tomato is soft; then add the soaked gelatine, and stir until the gelatine is dissolved; then strain and pour it into a border or ring-shaped mold to set. Serve with the center of the jelly-ring filled with celery cut into pieces, into straws, or curled, and mixed with Mayonnaise. Form outside the ring a wreath of shredded lettuce.

This jelly may also be molded in a solid piece and surrounded by the celery.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus