Tomato Sorbet or Sherbet
1 quart can or 12 fresh tomatoes
1 slice of onion
1 blade of mace
1 saltspoonful of celery seed
1 pint of water
1 teaspoonful of salt
1 teaspoonful of paprika
1 tablespoonful of gelatin
Juice of one lemon
A dash of cayenne
Add all the ingredients to the tomatoes, stir over the fire until the mixture reaches the boiling point, boil five minutes, and strain through a fine sieve. When this is cold, freeze according to the rule for sherbets, turning slowly all the time.
Serve in punch glasses at dinner as an accompaniment to roasted beef, or venison, or saddle of mutton.
If fresh tomatoes are used, simply cut them into halves and cook them without peeling.
This will fill nine or ten punch glasses.