Jellied tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Canned tomatoes |
| 2 | Or 3 whole cloves | |
| ½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| 1 | slice | Onion |
| 2 | teaspoons | Sugar |
| 1 | tablespoon | Granulated gelatin |
| ¼ | cup | Cold water |
Directions
Cook tomatoes, with juice and pulp, seasonings, onion and sugar for 5 minutes. Mix gelatin with cold water, let stand till soft. Strain hot tomatoes into gelatin, pressing out juice. Stir to dissolve gelatin.
Taste and add a few drops vinegar if too sweet, more salt if it's too bland. The seasoning depends upon how acid the tomatoes are. Pout into a mould and chill until firm. Serve on lettuce with mayonnaise.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-12-95