Dominion Salad
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 9. The excerpt below is the record exactly as published.
Red colouring fresh Salads COX'S SHREDDED GELATINE MAY BE USED IN ANY OF THE FOLLOW ING RECIPES, BUT MUST BE SOAKED IN COLD WATER OR MILK FOR TEN MINUTES BEFORE BEING DISSOLVED. Q& [Six to eight persons} 27 i pint lemon jelly (Recipe No. 8) Tart apples Grape fruit Celery Pineapple Some lettuce Blanched walnut meats Mayonnaise Red colouring Whipped cream [Siz te seven persons] 3 OZ. “ COX’S INSTANT POWDERED GELATINE 1 gill boiling water 1 quart cranberries 4 O28. raising 4 OZ. sugar Juice 1 lemon 4 teaspoonful ground cloves 3 teaspoonfal groand cinns- mon. Some shredded lettuce (Bight to ten persons) 402. * COX'S INSTANT POWDERED GELATINE int boiling water 3 Nas 4 lb. white grapes 4 Ib. black grapes 1 lemon 1 grape fruit 1 amall pineapple 4 ozs. sugar 1 os. pistachio nute 1 bottle white wine Aspic jelly (see Recipe No, 19) Cochineal Varions cooked vegetables, é.g. peas, French beans, ASPATRZUS, CUE Lobster meat DOMINION SALAD Slice some of the apples, grape fruit, celery, and pineapple into after-dinner coffee cups. Fill with lemon jelly coloured red. When set, turn out on crisp lettuce leaves, press half a walnut meat on the top. Serve with stiff mayonnaise
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