East India Salad

Ingredients

• 14 pound cream cheese
• Milk or cream to moisten
• i tablespoon granulated gelatine, soaked in
• 4 cup grated cheese
• 1 cup whipped cream
• Salt
• Paprika
• Curry Dressing (p. 487)

Method

1. 1

   Work cream cheese until smooth.

2. 2

   Moisten with milk or cream.

3. 3

   Add grated cheese, cream, and dissolved gelatine.

4. 4

   Season highly.

5. 5

   Turn into oiled border mold.

6. 6

   Chill, unmold, arrange on lettuce, fill center with lettuce, and serve with Curry Dressing.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 216. The excerpt below is the record exactly as published.

tablespoons granulated gelatine, soaked in 14 cup cold water and dis- solved in Y4 cup boiling water 4 cup sugar V4 cup vinegar % cup pineapple juice 1 tablespoon tarragon vinegar 1 tablespoon lemon juice Few grains salt Lettuce Mayonnaise * Combine sugar, vinegars, and fruit juices. Add salt. Heat to boiling point, add dissolved gelatine. Cool, add cucumber and * French Dressing, p. 486. Mayonnaise, p. 490. SALADS 521 pineapple. Mold, chill, remove from mold, and arrange on lettuce with Mayonnaise. One-fourth cup chopped celery and 14 cup chopped nuts may be used in place of cucumber. EAST INDIA SALAD 14 pound cream cheese Milk or cream to moisten i tablespoon granulated gelatine, 4 cup grated cheese soaked in 1 cup whipped cream 1 tablespoon cold water and Salt dissolved in Paprika 1 tablespoon boiling water Curry Dressing (p. 487)

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