Tomato Jelly

1
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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Soak gelatine in cold water about 5 minutes.
2Mix remaining ingredients, except lemon juice (or vinegar); bring to boiling point and let boil 10 minutes.
3Add lemon juice and soaked gelatine, and when gelatine is dissolved, strain.
4Turn into wet molds and chill.
5Remove 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.
6Dressing may be forced through a pastry bag and tube.
7Variation - 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 Tomato Jelly

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