AuthorRetroRuth
From The Seven-Up Company, Food From Famous Kitchens, The Brand Names Cook Book, 1961
Tested Recipe!
1 envelope unflavored gelatin
½ of a 10.5 oz of bouillon or consommeundiluted
1 cup tomato juice
7 oz 7-Up
¼ tsp Worcestershire sauce
1 cup stuffed olivessliced
1
Dissolve gelatin into bouillon or consommé. Heat tomato juice to boiling and stir in gelatin mixture. Stir in 7-Up and Worcestershire sauce. Chill until slightly thickened, then stir in olives. Pour into a 1-quart mold (ring) and chill until firm.
Yield: 6 servings
Ingredients
1 envelope unflavored gelatin
½ of a 10.5 oz of bouillon or consommeundiluted
1 cup tomato juice
7 oz 7-Up
¼ tsp Worcestershire sauce
1 cup stuffed olivessliced
Directions
1
Dissolve gelatin into bouillon or consommé. Heat tomato juice to boiling and stir in gelatin mixture. Stir in 7-Up and Worcestershire sauce. Chill until slightly thickened, then stir in olives. Pour into a 1-quart mold (ring) and chill until firm.
Yield: 6 servings
