Cucumbers and Peas in Aspic
From The Swedish, French, American cook book, 1918
Serves 6
Salad for luncheon or dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 452. The excerpt below is the record exactly as published.
Cucumbers and Peas in Aspic Concombres aux Petits Pois, en Aspic Glaze a ring mould with uncolored tomato aspic and decorate with, first a slice of cucumber, then a strip of Spanish pepper and so on, alternately, around the bottom; fill with aspic to the height of the cucumber. Then cut in dices some cucumbers
Cook this with the app: pantry check, scaling, and the assistant.