Cucumber Jelly (Gelee de Concombres) a la Walde

Ingredients

• two nice cucumbers
• half cup water
• a small pinch salt
• one and a half cups water
• juice of one lemon
• one cup tomato juice
• one teaspoon onion juice
• one large package Cox’s gelatine
• half beat the white of an egg

Method

1. 1

   Peel and slice cucumbers, simmer with water and salt.

2. 2

   Grate the other cucumber, simmer with water, lemon juice, pepper, and salt.

3. 3

   Add tomato juice, onion juice, and dissolved gelatine.

4. 4

   Strain, color, layer in mould, chill until cold.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 488. The excerpt below is the record exactly as published.

Cucumber Jelly ( Gelee de Concombres ) a la Walde Peel two nice cucumbers. Cut one in thin slices, put on stove with half cup water and a small pinch salt; let simmer about ten minutes. Grate the other cucumber, put on stove with one and a half cups water, juice of one lemon, pepper and salt; let simmer from ten to fifteen minutes, add one cup tomato juice, the juice from the cucumber that has been cut in slices for the decoration, one teaspoon onion juice, and one large package Cox’s gelatine dissolved in one cup water. Half beat the white of an egg

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