Tomato Jelly Salad
Ingredients
Directions
Make the jelly
Combine one can tomatoes, one teaspoon salt, and one-half teaspoon paprika.
Cook the mixture for fifteen minutes.
Add two tablespoons granulated gelatin dissolved in one-fourth cup cold water.
Pour the mixture into individual molds.
Serve
When the jelly has cooled, serve on lettuce with mayonnaise dressing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Tomatoes (in the method)
- Provide the main body and tangy flavour of the jelly.
- Granulated gelatin
- Sets the tomato liquid into a firm jelly once it cools.
The step that matters
Add the gelatin mixture. Gelatin must be fully dissolved in cold water before it is stirred into the hot tomato mixture. Undissolved granules leave gritty spots, and the jelly may not set evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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