Jellied Tomato and Cucumbers
A historical recipe from Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910).
A historical recipe
Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Project Gutenberg eBook #78314.
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 Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Digitised by Project Gutenberg, eBook #78314 (https://www.gutenberg.org/ebooks/78314). 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
Method
- Make the tomato jelly as above, and set in individual moulds.
- Chop four large cucumbers rather fine and mix with four tablespoonfuls of French dressing.
- Place the jelly on a platter when hard, and surround each mould with cucumbers.
- Place mayonnaise dressing on the top of each mould.
- A dish that I do love to feed upon.