Cucumber Jelly Salad

Ingredients

• three large cucumbers
• one small onion
• one teaspoonful of peppercorns
• two tablespoonfuls of vinegar
• a pint and a half of cold water
• one-half of a package of Cox's gelatine
• one-half of a cupful of cold water
• enough leaf green color paste

Method

1. 1

   Cut fine the cucumbers and put in an agate saucepan with the onion, peppercorns, vinegar, and cold water.

2. 2

   Heat and stew slowly until very tender.

3. 3

   Add the soaked gelatine and stir until dissolved.

4. 4

   Strain through wetted cheese-cloth.

5. 5

   Add enough leaf green color paste to color a pale green and set aside to chill.

6. 6

   When beginning to thicken, line small wetted moulds with thin slices of fresh cucumber, pour in the thickening jelly, and place on ice until firm.

7. 7

   Serve on lettuce leaves with mayonnaise or a French dressing.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 91. The excerpt below is the record exactly as published.

CUCUMBEB JELLY SALAD. M. S. R. Fare and cut fine three large cucumbers. Fut in an agate saucepan with one small onion cut fine, one teaspoonf ul of peppercorns, two tablespoonfuls of vine- gar and a pint and a half of cold water. Heat and stew slowly until very tender. Add one-half of a pack- age of Cox's gelatine, soaked in one-half of a cup- ful of cold water, and stir until dissolved. Strain through wetted cheese-cloth. Add enough leaf green color paste

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