Tomato Jelly Salad

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and one box gelatine which has soaked fifteen minutes in one-half cup cold water. Pour into small cups and chill. Run a knife around inside of moulds, so that when taken out shapes may have a rough surface suggesting a fresh tomato. Place on lettuce leaves and garnish top of each with Mayonnaise Dressing.