Crab Meat and Pineapple Salad

Ingredients

• 2 teaspoons granulated gelatine, soaked in
• 1 tablespoon tarragon vinegar
• 4 cup Mayonnaise *
• 1g cup Chicken Stock (p. 151), or
• Vg cup grapefruit pulp
• 1 cup crab meat
• i V4 cup pineapple, crushed or cubed

Method

1. 1

   Dissolve gelatine over hot water.

2. 2

   Add vinegar and add slowly to Mayonnaise, beating thoroughly.

3. 3

   Mix fruit and crab meat.

4. 4

   Add to first mixture.

5. 5

   Pack in oiled molds.

6. 6

   Chill, unmold, and serve on lettuce.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 216. The excerpt below is the record exactly as published.

tablespoons granulated gelatine, soaked in 14 cup cold water and dis- solved in Y4 cup boiling water 4 cup sugar V4 cup vinegar % cup pineapple juice 1 tablespoon tarragon vinegar 1 tablespoon lemon juice Few grains salt Lettuce Mayonnaise * Combine sugar, vinegars, and fruit juices. Add salt. Heat to boiling point, add dissolved gelatine. Cool, add cucumber and * French Dressing, p. 486. Mayonnaise, p. 490. SALADS 521 pineapple. Mold, chill, remove from mold, and arrange on lettuce with Mayonnaise. One-fourth cup chopped celery and 14 cup chopped nuts may be used in place of cucumber. EAST INDIA SALAD 14 pound cream cheese Milk or cream to moisten i tablespoon granulated gelatine, 4 cup grated cheese soaked in 1 cup whipped cream 1 tablespoon cold water and Salt dissolved in Paprika 1 tablespoon boiling water Curry Dressing (p. 487) Work cream cheese until smooth. Moisten with milk or cream. Add grated cheese, cream, and dissolved gelatine. Season highly. Turn into oiled border mold. Chill, unmold, arrange on lettuce, fill center with lettuce, and serve with Curry Dressing. MACEDOINE OF CHICKEN 3 tablespoons gelatine, soaked in 6 hard-cooked eggs 3 tablespoons cold water 11% cups chopped, cold, cooked 3 cups hot Chicken Stock (p. 151) chicken 14 cup vinegar Mayonnaise * or Cooked Dressing Salt and cayenne (p. 493) 1 cucumber, chopped Dissolve gelatine in stock. Add vinegar and season highly with saltand cayenne. Put in center groove of melon mold 4 slices hard- cooked egg. Add stock to cover. Let stand until set, then add cucumber, rest of egg chopped, and chicken. Pour on remaining stock. Chill thoroughly, remove from mold, garnish with dressing. Crab meat, salmon, or ham may be used instead of chicken. CRAB MEAT AND PINEAPPLE SALAD 2 teaspoons granulated gelatine, 1 tablespoon tarragon vinegar soaked in 4 cup Mayonnaise * 1g cup Chicken Stock (p. 151), or Vg cup grapefruit pulp grapefruit juice i V4 cup pineapple, crushed or cubed 1 cup crab meat

Cook this with the app: pantry check, scaling, and the assistant.