Recipes

Jellied Tomato Salad

Recipe No. 437 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Salad

Serves 25 pounds, 100 servings, one piece per serving, each 2½ by 2 by 1½ inches (4 ounces).
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 437 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Water, cold — 2 quarts (2 No. 56 dippers)
  • Gelatin, plain — 6 ounces
  • Tomatoes — 4 No. 10 cans
  • Onions, chopped — 4 ounces (⅓ mess kit cup)
  • Salt — 3 ounces (6 mess kit spoons)
  • Sugar, granulated — ½ pound (⅓ mess kit cup)
  • Lettuce — 6 heads

Directions

  1. Pour cold water over gelatin; allow to stand 5 minutes.
  2. Drain tomatoes; heat juice to boiling point.
  3. Add hot tomato juice to gelatin; stir until dissolved.
  4. Add onions, salt, and sugar; pour into shallow pans. Cool.
  5. Add tomatoes and stir until thoroughly mixed. Chill until firm.
  6. Cut into squares. Serve on lettuce.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Water, cold — 10¼ tbsp Gelatin, plain — ½ oz Tomatoes — 1 qt Onions, chopped — about 2 tsp Salt — about 1½ tsp Sugar, granulated — ⅔ oz Lettuce — ½ heads

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 437, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.