Tomato and Lettuce Salad.
A dish with canned tomatoes and box of gelatine at the center.
contains eggs
Ingredients
US
Metric
- 1-1/2 pints of canned tomatoes
- 1/2 box of gelatine
- 1 gill of cold water
- 1 teaspoonful of sugar
- 1/2 teaspoonful of salt
- 1 head of lettuce
- 240 ml Mayonnaise dressing
Steps
- Soak the gelatine in the cold water for two hours. Heat the tomatoes to the boiling point, and stir the gelatine, sugar, and salt into the vegetable. Turn this mixture into a mould, and set away to harden. Have the lettuce washed and chilled. Arrange it in a flat dish, and turn the mould of tomatoes out upon it. Heap the dressing at the base of the mould. This salad may be made in winter when it is impossible to get the fresh tomatoes.
Nutrition (estimated, per serving)
| Calories | 94 |
|---|---|
| Protein | 2.7 g |
| Fat | 0.4 g |
| Carbs | 21.7 g |
| Fiber | 4.5 g |
| Sodium | 1066 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States