A cold ring of tomato purée, lemon juice, stock and gelatine set in a ring mould and filled with salad in mayonnaise. From Erken's Stor kokebok (1949), p. 494.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 494 (falt i det fri)
Jellied dishes and rings with a salad in the middle were common on the cold table and as intermediate dishes in the book. The tomato ring is one of several tomato dishes from this part of the 1949 edition.
Mix the tomato
Squeeze the juice from the lemon and stir it into the tomato purée.
Dissolve the gelatine
Soak the gelatine leaves in cold water. Dissolve the stock cubes and the soaked gelatine in the boiling water. Stir into the tomato mixture and season with paprika, sugar and salt.
Pour into mould
Pour the mixture into a ring mould rinsed with cold water. Leave to set in the refrigerator.
Serve
Turn the ring out onto a plate and fill the centre with ice-cold salad in mayonnaise, such as Italian salad.
'4 del.' is converted to dl and a 'knife-point' is given as a pinch. The original gives no setting time; it is estimated here, and 'hes' is read as pouring the mixture into the mould.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
«4 del.» er omregnet til dl, og «knivsodd» står som en klype. Koketid for gelé er ikke oppgitt; stivningstiden er anslått, og «hell» er tolket som å helle massen i formen.
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