Tomato Jelly

From 1922:

With two cups of tomatoes chopped fine (either canned or fresh) cook a good size slice of onion, three cloves, a bay leaf, and a teaspoon each of salt and sugar and a dash of pepper. When cooked, rub through sieve and then add to the liquor half a package of soaked and dissolved gelatine. When gelatine is thoroughly dissolved pour the mixture into cups, place on… Continue reading