Jellied Cucumber Salad

Ingredients

• one teaspoonful of peppercorns
• one teaspoonful of salt
• one small blade of mace
• half of a bayleaf
• add three cupfuls of boiling water
• add one box of gelatine
• add one cupful of strong tarragon vinegar
• Put two dozen small timbale molds in cold water

Method

1. 1

   In a saucepan, steep peppercorns, salt, mace, and bayleaf in boiling water for fifteen minutes.

2. 2

   Add soaked gelatine and stir until dissolved.

3. 3

   Strain, add vinegar, and color green.

4. 4

   Pour jelly into molds to cover the bottom, set until firm, then add cucumber slices and tiny cucumber dice.

5. 5

   Fill molds with jelly and set until firm.

6. 6

   Garnish with lettuce and mayonnaise.

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 7. The excerpt below is the record exactly as published.

JELLIED CUCUMBER SALAD Into a granite saucepan, put one teaspoon- ful of peppercorns, one teaspoonful of salt, nS SOUTHERN RECIPES one small blade of mace, half of a bayleaf ; add three cupfuls of boiling water, cover and let steep for fifteen minutes ; add one box of gelatine which has been soaked in one cupful of cold water until soft and stir until dis- solved, strain ; add one cupful of strong tar- ragon vinegar and color pretty green with color paste. Put two dozen small timbale molds in cold water

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