Cranberry Salad

Ingredients

• 1 quart cranberries
• 4 oz. raisins
• measure I pint of the pulp
• 1 gill boiling water
• Juice 1 lemon
• 4 teaspoonful ground cloves
• 3 teaspoonfal groand cinns-
• Some shredded lettuce

Method

1. 1

   Wash the cranberries, put them into a saucepan, add the raisins, cover with cold water, and cook till tender.

2. 2

   Rub through a sieve, measure I pint of the pulp, add to it the Gelatine dissolved in the boiling water, the lemon juice, sugar, cloves, and cinnamon.

3. 3

   Pour into a wet ring mould.

4. 4

   Turn out when set and fill the centre with the lettuce.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 9. The excerpt below is the record exactly as published.

juice 1 lemon (Bight to ten persons) 23 13 ozs. COZ'S INSTANT POWDERED GELATINE i$ pints water 1g Ibs. tinned or tomatoes i slice of onion Piece of celery 1 dessertspoonfal tomato catsup 1 deasertspoonfal Tarragon vinegar Whites and shelis 2 eggs 6 whole white peppers 1 bay leaf 1 blade mace 1 teaspoonful salt teaspoonful sugar cloves Red colouring fresh Salads COX'S SHREDDED GELATINE MAY BE USED IN ANY OF THE FOLLOW ING RECIPES, BUT MUST BE SOAKED IN COLD WATER OR MILK FOR TEN MINUTES BEFORE BEING DISSOLVED. Q& [Six to eight persons} 27 i pint lemon jelly (Recipe No. 8) Tart apples Grape fruit Celery Pineapple Some lettuce Blanched walnut meats Mayonnaise Red colouring Whipped cream [Siz te seven persons] 3 OZ. “ COX’S INSTANT POWDERED GELATINE 1 gill boiling water 1 quart cranberries 4 O28. raising 4 OZ. sugar Juice 1 lemon 4 teaspoonful ground cloves 3 teaspoonfal groand cinns- mon. Some shredded lettuce (Bight to ten persons) 402. * COX'S INSTANT POWDERED GELATINE int boiling water 3 Nas 4 lb. white grapes 4 Ib. black grapes 1 lemon 1 grape fruit 1 amall pineapple 4 ozs. sugar 1 os. pistachio nute 1 bottle white wine Aspic jelly (see Recipe No, 19) Cochineal Varions cooked vegetables, é.g. peas, French beans, ASPATRZUS, CUE Lobster meat DOMINION SALAD Slice some of the apples, grape fruit, celery, and pineapple into after-dinner coffee cups. Fill with lemon jelly coloured red. When set, turn out on crisp lettuce leaves, press half a walnut meat on the top. Serve with stiff mayonnaise made with plenty of whipped cream. CRANBERRY SALAD Wash the cranberries, put them into a sauce- pan, add the raisins, cover with cold water, and cook till tender. Rub through a sieve, measure I pint of the pulp

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