Tomato Jelly Eor Roast Meat
Ingredients
Directions
Tear ripe tomatoes into pieces.
Stew them with just enough water to prevent burning until thoroughly cooked.
Put the pulp into a jelly bag and allow the juice to drain.
Recipe from a historical cookbook (Internet Archive).
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.
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