AuthorRetroRuth
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From The Seven-Up Company, Food From Famous Kitchens, The Brand Names Cook Book, 1961

Tested Recipe!

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 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

Jellied Tomato-Olive Mold

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