Tomato Jelly Salad
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- one teaspoonful of salt
- a teaspoonful of thyme
- a saltspoonful of pepper
- one slice of onion
- a head of celery
- twelve small round tomatoes
Method
- Boil five or six tomatoes until they are soft with one teaspoonful of salt, one of sugar, half a teaspoonful of thyme, a saltspoonful of pepper, one slice of onion, one bay leaf, and three cloves.
- Then add enough calves’ feet jelly (or isinglass) to set the tomato juice, strain, and pour into a mould on ice.
- If the jelly is in the shape of a ring fill the centre with curled celery, mix with sauce Mayonnaise (see Sauces, p.
- 123), and garnish with lettuce cut into shreds;
- if solid put the celery and sauce Mayonnaise round the jelly.
- Tomatoes and Celery (Salad of).
- Scald and peel twelve small round tomatoes, cut off the stem end, take out the seeds, and put them on ice.
- Meanwhile chop up fine the inside of a head of celery, mix with some sauce ‘Francese’ (see Sauces, p.
- 123), and fill the tomatoes with it.
- Place each tomato on a fresh lettuce leaf, and pour a seasoning of oil, vinegar, salt and pepper over all.