Fruit Salad

Ingredients

• one half box granulated gelatin
• four tablespoons hot water
• two cups cold water
• three quarters cup vinegar
• one half cup sugar
• two cups finely chopped celery
• one cup finely chopped English walnuts
• one cup white grapes halved and seeded

Method

1. 1

   Dissolve gelatin in hot water; add cold water, vinegar, and sugar and bring to boiling point.

2. 2

   When cool, stir in chopped celery, walnuts, grapes, and stuffed olives.

3. 3

   Pour into individual molds to harden.

4. 4

   Serve on lettuce leaves with boiled dressing.

Nutrition per serving

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 8. The excerpt below is the record exactly as published.

Fruit Salad Dissolve one half box granulated gelatin in four tablespoons hot water; add two cups cold water, three quarters cup vinegar, and one half cup sugar and bring to boiling point. When it is cool, but not cold, stir in two cups finely chopped celery, one cup finely chopped English walnuts, one cup white grapes halved and seeded

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