Fruit and Vegetable Salad

Ingredients

• 3% head celery
• packet lemon jelly
• 3 tablespoons shredded or chopped pineapple
• 4 a carrot
• 24 gills boiling water

Method

1. 1

   Drain the pineapple and place in Prestcold to keep cool.

2. 2

   Remove celery and carrots from Prestcold Crispator, chop the celery and grate the carrot, then combine the ingredients.

3. 3

   Add the boiling water to the packet of jelly and stir until dissolved.

4. 4

   When cold, stir in the other ingredients and place in small moulds.

5. 5

   Put into Prestcold to chill and set.

6. 6

   Serve the individual moulds on crisp lettuce leaves with mayonnaise sauce.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 8. The excerpt below is the record exactly as published.

FRUIT AND VEGETABLE SALAD 3% head celery | packet lemon jelly 3 tablespoons shredded 4 a carrot or chopped pineapple 24 gills boiling water

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