Jellied Pea and Carrot Salad

Ingredients

• 1 envelope of softened gelatin
• 1 cup of boiling liquid drained from 1 can of DEL MONTE Canned Peas
• 1 teaspoon of salt
• 1/2 teaspoon of paprika
• 1/2 can of canned peas
• 1 cup of diced cooked carrots
• 2 tablespoons of chopped mint
• 1/2 cup of vinegar

Method

1. 1

   Dissolve gelatin in boiling liquid, add salt, paprika, peas, carrots, and heated mint with vinegar.

2. 2

   Pour into a wet mold and serve with mayonnaise when firm.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 124. The excerpt below is the record exactly as published.

JELLIED PEA AND CARROT SALAD— Dissolve 1 envelope of softened gelatin in 1 cup of boiling liquid drained from 1 can of DEL MONTE Canned Peas, add 1 teaspoon of salt, % teaspoon of paprika, 1 cup each of canned peas (V2 can) and diced, cooked carrots and 2 tablespoons of chopped mint which has been heated with % cup of vinegar. Pour into wet mold and when firm serve with mayonnaise. PEAS IN POTATO NESTS— Make nests of mashed potato by molding potato into flat cakes and pressing a round bottomed cup into the centers of each. Fill centers with creamed DEL MONTE Canned Peas, brush the potato around the edge with egg yolk and brown in a hot oven. PEA PUDDING— Boil 2 cups (1 can) of DEL MONTE Canned Peas with their liquid, and % teaspoon of salt for 1 minute. Rub through a strainer, add 2 well beaten eggs, 1 tablespoon of grated onion, and 2 tablespoons of butter substi- tute. Steam in a greased baking dish over boiling water until pudding is firm. PEA PUFFS — Cook 2 cups of milk, Vs cup of corn meal, V2 teaspoon of salt and 2 tablespoons of com sirup in a double boiler for 20 minutes. Cool, add 2 teaspoons of baking powder, 2 well beaten eggs, and 1 cup (^/^ can) of drained DEL MONTE Canned Peas. Bake in greased individual ramekins in a moderate oven 30 minutes. PEA AND RICE SOUFFLE— Mix 1 cup (V2 can) of drained DEL MONTE Canned Peas, 1 cup of boiled rice, V2 cup of milk, 1 teaspoon of salt, and 3 well beaten egg yolks. Fold in 3 stiffly beaten egg whites, pour in a greased baking dish and bake in a slow oven for 30 minutes. ITALIAN PEAS — Melt 3 tablespoons of fat or drippings, add 1 cup of raw rice and cook until brown. Mix with 2 cups (1 can) of DEL MONTE Canned Peas and liquid from 1 can, 1 teaspoon of salt, ^ teaspoon of pepper, and 1 tablespoon each of chopped onion and com sirup. Put into a greased baking dish and bake until rice is tender, stirring often. Add hot water if necessary. ASPIC OF PEAS— Boil 2 cups (1 can) of DEL MONTE Canned Peas and liquid from 1 can with a slice of onion 5 minutes and rub through a strainer. Boil again and pour onto 1 envelope of softened gelatin, add V2 teaspoon of salt, Vs teaspoon of paprika,

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