Crab Meat and Tomato Jelly Salad
A historical recipe from For Luncheon and Supper Guests, by Alice Bradley (1923).
A historical recipe
For Luncheon and Supper Guests, by Alice Bradley (1923). Project Gutenberg eBook #10582.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From For Luncheon and Supper Guests, by Alice Bradley (1923). Digitised by Project Gutenberg, eBook #10582 (https://www.gutenberg.org/ebooks/10582). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- 1/2 pound endive
- 3 hard-cooked eggs
- 2 roots celery
Method
- In a salad bowl lined with Lettuce leaves, arrange separate piles of 1/2 pound crab meat 3 hard-cooked eggs, chopped (use silver knife so white will not discolor) 2 roots celery or 1/2 pound endive cut in small pieces, and Tomato jelly cut in cubes.
- Between piles place Green pepper free from seeds and cut in strips.
- Make a nest of heart leaves of lettuce in center and fill with Mayonnaise dressing.
- The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person.