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Tomato Jelly Salad

A salad of tomato jelly served with lettuce and mayonnaise.

From an old cookbook · modernised transcription
By Olive M. Hulse · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: Celery and clove match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,668 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Tomato Jelly Salad

Ingredients

Directions

Prepare the gelatin

  1. Soften the contents of a box of gelatin in cold water.

Make the jelly

  1. Cook one can of tomatoes, three stalks of celery, one small cupful of cold water, one small onion, a small bay leaf, three cloves, salt and paprika to taste for about a half an hour.

  2. Add a quarter teaspoonful of baking soda while the ingredients are boiling.

  3. Pass the mixture through a sieve to remove the seeds.

  4. Add the gelatin and stir until dissolved.

  5. Pour the mixture into individual molds.

  6. Put the molds into a cool place to set.

Serve

  1. Serve with crisp lettuce leaves.

  2. Pour mayonnaise over the whole.

  3. The jelly may be cut and used as a garnish for salads and cold meats.

Nutrition, whole recipe (rough)

514Calories
15 gProtein
2 gFat
108 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Celery1 stalk (40g)6
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Olive M. Hulse. Recipe from a historical cookbook (Project Gutenberg).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  2. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatin (in the method)
Sets the strained tomato mixture into a firm jelly once dissolved and cooled.
Tomatoes (in the method)
Provide the main flavour and colour of the jelly.
Celery
Adds a savoury, aromatic flavour to the cooked base.

The step that matters

Stir the gelatin in until fully dissolved. Gelatin must dissolve completely into the hot strained mixture; undissolved granules leave gritty spots and uneven setting. The mixture should be fully hot but not boiling when it is added, so the gelatin dissolves evenly.

Swap the onion

How well each one fits the dish's main ingredients (celery, clove):

  1. Carrotfits better
  2. Turnipfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against celery, clove. Candidates are from the same food group and used in at least 100 recipes.

“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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