Tomato Shape with Peas
A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).
A historical recipe
The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.
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.
Ingredients 10 ingredients
- One pound ripe tomatoes
- ¹⁄₂ teaspoonful minced onion
- 1 oz. butter
- ¹⁄₂ teaspoonful tarragon vinegar
- ¹⁄₂ pint aspic jelly
- 1 tablespoonful white wine
- ¹⁄₄ pint stiffly whipped cream
- ¹⁄₂ pint cooked peas
- ¹⁄₂ gill thick mayonnaise sauce
- one gill of
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- 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
Chef Wood
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- One pound ripe tomatoes, ¹⁄₂ teaspoonful minced onion, 1 oz.
- butter, ¹⁄₂ teaspoonful tarragon vinegar, ¹⁄₂ pint aspic jelly, 1 tablespoonful white wine, ¹⁄₄ pint stiffly whipped cream, carmine, seasoning, ¹⁄₂ pint cooked peas, ¹⁄₂ gill thick mayonnaise sauce.
- Method.--Put the tomatoes into a stewpan with the butter and tarragon vinegar;
- season with celery salt, cayenne, a dust of castor sugar, and a little curry powder, and let them cook gently until they are quite soft.
- Then pour off the liquid (which can be used with advantage to flavour soup or sauce) and pass the fruit through a sieve into a basin;
- add one gill of the aspic jelly (which should be liquid), the white wine, a few drops of carmine, and, when it is just cold, the cream;
- whisk the mixture for a few moments then put it into a border-mould, which has been previously lined with aspic jelly, and leave it in a cool place until set.
- Dress the cooked peas with the mayonnaise sauce and, after turning out the tomato shape, fill the hollow in the middle with the peas, and garnish with watercress or parsley.
Plating
Cookware for this recipe
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Whisk
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Chef's knife
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Cutting board
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Sieve