Tomatoes Served for Luncheons and Dinners in the Winter Instead of Fresh Ones
Ingredients
Directions
Pour the canned tomatoes into a pot and bring to a boil.
Strain the tomatoes through a strainer.
Dissolve the gelatin well and pour it into the strained tomatoes.
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.
Explore the science
What each ingredient does
- Tomatoes
- Provide the main flavor and liquid base that sets into the gelatin.
- Gelatin
- Sets the tomato liquid into a firm, sliceable gel as it cools.
The step that matters
Dissolve the gelatin well. Undissolved gelatin granules stay as specks and leave weak spots in the set. Gelatin needs to be fully dispersed in the hot liquid before it cools so it can form an even network that holds the gel together.
“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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