Jellied Ham Salad

Ingredients

• Soak 1/2 of a box of gelatine
• in 1/2 cupful of cold water
• add 1/2 cupful of boiling chicken stock
• Add 1 cupful of chopped ham
• a little lemon juice
• add 1 cupful of cream whipped to a stiff froth

Method

1. 1

   Soak gelatine in cold water, add boiling chicken stock and strain.

2. 2

   Mix in seasoned ham, let thicken, then fold in whipped cream and pour into a mold.

3. 3

   Chill until firm and serve on lettuce with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 46. The excerpt below is the record exactly as published.

Jellied Ham Salad. Soak ^ of a box of gelatine in }{ of 2l cupful of cold water, add J^ of a cupful of boiling chicken stock and strain. Add i cupful of chopped ham which has been highly seasoned with cayenne and a little lemon juice. Let stand until it begins to thicken, then add i cupful of cream whipped to a stiff froth and turn into a wetted mold. When firm turn out on a bed of blanched let- tuce leaves and garnish with mayonnaise. a8.— Codfish, Cuban Style. Pick fine i cupful of salt cod, packed measure. Soak in several waters until it is 168 October^ quite freshened. In i tablespoonful of but- ter fry I chopped onion ; when nicely colored add the drained fish, sufficient water to cover, I cupful of stewed tomato and i tablespoon- ful of chopped green pepper, and stew slowly for an hour. Season to taste and pour over slices of toast. 29. — Scallops en Brochette. Wash the scallops, which should be large ones. Drain, pour boiling water over them, let stand for five minutes, then drain and dry on a towel. Have ready inch squares of very thinly sliced bacon. On the skewers string alternately the scallops and bacon, having a piece of the latter at the beginning and end of each skewer. If large, ^ dozen scallops may be allowed for each skewer. Dip each skewer as prepared into melted butter, roll in fresh bread crumbs and broil over a clear hot fire for twelve minutes ; or drop into smoking hot fat and cook until well browned, then drain on unglazed paper. 30. — Cocoanut Cream. Beat the whites of 3 eggs just enough to break the stringiness, add i cupful of milk 169 Odobef^ and stir over the fire in a double boiler until as thick as custard. Soak ^ of a box of gelatine

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