Cranberry Salad IV
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 61. The excerpt below is the record exactly as published.
CRANBERRY SALAD — III 1 envelopes gelatin wise, and trimming off all white 2 cups ground — not too ripe — skiu soft cranberries Juice of one lemon 2 cups orange chunks — cut cross- Grind cranberries with two cups sugar over two cups cranberries. Let stand an hour or more. Make gelatin with juice of one lemon and 4 cups water and juice from oranges. When cool, stir in orange chunks, cranberries and sugar. Also one package broken pecan meats — large package. Mrs. E. T>. McCall CRANBERRY SALAD — IV Wash and dried on towel: l1/^ cup fresk cranberries put through medium knife food chopper. 1 cup of nuts mix in 1/3 cup sugar, 1/8 teaspoon salt, chill until needed, dissolve V2 package lemon gelatin, 1/3 cup boiling water, chill until syrupy, steam 1/3 cup Pet milk, chill until the mixture begins to thicken, beat with a rotary beater until fluffy. Fold in cranberry,, mix along with V2 CUP apple or celery,
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