Cucumber Jelly

Ingredients

• two cups full of grated cucumbers
• one tablespoon of granulated gelatine
• one-half cup of cold water
• one-half cup of boiling water
• one teaspoonful of onion juice
• salt
• pepper
• two tablespoons of vinegar
• a little cayenne

Method

1. 1

   Grate cucumbers and press through a strainer to remove seeds.

2. 2

   Add soaked and dissolved gelatine, onion juice, salt, pepper, vinegar, and cayenne.

3. 3

   Color with leaf green, strain, mould, chill, and serve with tomato Mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 125. The excerpt below is the record exactly as published.

Cucumber Jelly. Grate enough cucumbers to make two cups full. Press through strainer to remove the seeds. Add one tablespoon of granulated gelatine soaked in one-half cup of cold water and dissolved in one-half cup of boil- ing water, one teaspoonful of onion juice, salt.and pep- per, two tablespoons of vinegar, and a little cayenne. Color with leaf green, strain and mould, chill, and serve with a tomato Maj^onnaise. The cucumber can be moulded so as to leave a well for the tomatoes, or you can scoop out the cucumber from the center and form one, using the jelly you scoop out to garnish the salad SALADS AND SALAD DRESSING. 281 with. For tomato Mayonnaise, color the Mayonnaise with tomato puree. Egg Salad. Use six hard-boiled eggs, cut in halves lensrthwise. Remove the yolks. Put through a potato-ricer, season highly with mustard, salt and pepper

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