Mexican Jelly
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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 The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- 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
- one cup cold water
- two and one-half tablespoons granulated gelatine dissolved
- one tablespoon vinegar
Method
- Peel four large cucumbers and cut in thin slices.
- Put in saucepan with one cup cold water, bring to boiling-point, and cook slowly until soft;
- then force through a purée strainer.
- Add two and one-half tablespoons granulated gelatine dissolved in three-fourths cup boiling water, few drops onion juice, one tablespoon vinegar, few grains cayenne, and salt and pepper to taste.
- Color with leaf green, strain through cheese-cloth, and mould same as Fruit Chartreuse (see p.
- 423).
- After removing small mould fill space with Tomato Mayonnaise.
- Garnish sides of mould with thin slices of cucumber shaped with a small round fluted cutter, and on the centre of each slice place a circular piece of truffle.
- Garnish around base of mould with small tomatoes peeled, chilled, and cut in halves crosswise.
- On each slice of tomato place a circular fluted slice of cucumber, and over all a circular piece of truffle.
- Serve with Tomato Mayonnaise.
- Color mayonnaise red with tomato purée.