Tomato Aspic from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pound three large ripe tomatoes till smooth, and mix with one and a half gills of aspic jelly, colour with a few drops of Marshall’s liquid carmine, and rub through a tammy cloth into a sauté pan...
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Cooking tools:
- Mortar and pestle
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- aspic jelly
- marshall’s liquid carmine
- ripe tomatoes
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