Macedomes Salad
Ingredients
Directions
Prepare the tomato
Put 1 quart can of tomato in a pot and cook.
Strain the tomato.
Season with salt and pepper.
Set and serve
Can or bottle macedomes.
Strain the tomato juice.
After it boils, dissolve a tablespoon of gelatin.
Put the macedomes in it.
Put in little molds.
Serve on lettuce leaves with mayonnaise dressing.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
- Tomato (in the method)
- Provides the main liquid and flavor base that the set mould is made from.
- Gelatin
- Sets the strained tomato liquid into a firm, sliceable mould.
The step that matters
Dissolve the gelatin fully before adding the macedomes. Gelatin only sets properly when it is completely dissolved in the hot liquid. Undissolved granules leave weak or grainy spots, so the mould may not hold its shape.
“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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