Tomato Jelly

Joan Woodward

By
@mrs_squeakles

Yet another recipe saved by my late Auntie Ellen. This one is from a recipe card printed by the Knox Gelatine Co. of Johnstown, NY in 1931.


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Rating:

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Serves:

8

Prep:

25 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

2 Tbsp
knox sparkling gelatine
1/2 c
cold water
3-1/2 c
canned tomatoes
2 Tbsp
onion juice
1/2
bay leaf
1 stalk(s)
celery
1 pinch
salt
1 pinch
cayenne pepper
2 Tbsp
lemon juice or mild vinegar

Directions Step-By-Step

1
Soak gelatine in cold water about 5 minutes.
2
Mix remaining ingredients, except lemon juice (or vinegar); bring to boiling point and let boil 10 minutes.
3
Add lemon juice and soaked gelatine, and when gelatine is dissolved, strain.
4
Turn into wet molds and chill.
5
Remove from molds to bed of crisp lettuce leaves and garnish with mayonnaise dressing; or the jelly may be cut into any desired shapes and used as a garnish for salads or cold meats.
6
Dressing may be forced through a pastry bag and tube.
7
Variation - Tomato Shrimp Salad: When tomato jelly begins to stiffen, add 1 cup flaked shrimps and 1/2 cup finely cut celery. Turn into small wet molds. Chicken or tuna fish may be used instead of shrimp.

About this Recipe

Course/Dish: Gelatin Salads
Main Ingredient: Vegetable
Regional Style: American