Cranberry Salad

Ingredients

• #oz. COX’S INSTANT POWDERED GELATINE
• 1 gill hot water
• 1% lbs. cranberries
• + teaspoonful ground cloves
• § teaspoonful ground cinnamon
• 4 OZS. raisins
• 4 OzS. sugar
• 4 pint cold water
• Juice of 1 lemon

Method

1. 1

   Wash the cranberries and simmer them with the 4 pint of water, raisins, and spices till tender.

2. 2

   Press through a hair sieve.

3. 3

   Measure 1 pint of purée and lemon juice, adding water if required.

4. 4

   Add the Gelatine dissolved in the hot water, and the sugar.

5. 5

   When cool, pour into a wet border mould.

6. 6

   Turn out when set; fill the centre with lettuce.

7. 7

   Serve with salad dressing.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 17. The excerpt below is the record exactly as published.

CRANBERRY SALAD. Six to seven persons #oz. COX’S INSTANT POWDERED GELATINE 1 gill hot water Juice of 1 lemon 1% lbs. cranberries + teaspoonful ground cloves 4 pint cold water § teaspoonful ground cinnamon 4 OZS. raisins Lettuce 4 OzS. sugar

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