Salad in Jelly
From Kentucky receipt book, 1903
Serves 4
Can be made as an attractive border mold.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 118. The excerpt below is the record exactly as published.
Salad in Jelly. Make aspic jelly and fill bottom of salad dish with the jelly and set on ice. When it stiffens put in the salad dish filled with cracked ice and pour around the jelly until it almost reaches the top and 198 KENTUCKY RECEIPT BOOK. leave to harden. When jelly is hard remove ice from bowl and fill with warm water for a moment, then remove bowl from jelly care- fully. Make a salad of chicken, veal, lobster or sliced tomatoes and cut celery or lettuce
Cook this with the app: pantry check, scaling, and the assistant.