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Tomato Jelly with String Beans

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

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A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

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.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cook tiny string beans until tender in boiling salted water;
  2. season while hot with onion juice, salt, pepper and tarragon vinegar.
  3. When cold add oil and toss the beans about until each bean is coated with the oil.
  4. Fill the centre of the jelly, fashioned in a ring mould, with the beans, and sprinkle over them a fine-chopped pimento.
  5. Garnish with lettuce leaves.
  6. Fine-chopped chives may be used in the place of the onion juice;
  7. they are particularly appropriate in any bean salad.
  8. If the beans are large, cut in halves lengthwise and the halves crosswise.
  9. Tomato jelly may be served in a ring mould with turkey, oyster, plain chicken, French chicken, and other salads.
  10. The oysters should be scalded and drained, then marinated with French dressing.
  11. Chicken and turkey should also be marinated before mixing with celery and the mayonnaise or boiled dressing.

Plating

Cookware for this recipe

  • Large pot
  • Chef's knife
  • Cutting board
  • Colander
Source Public domain in the USA
Credit

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). Public domain in the USA; its status may differ elsewhere.

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.