Salad of Cucumber and Tomato in Aspic, a la Edna

Ingredients

• Two cups tomatoes
• Two cups cucumbers
• six tablespoons dissolved Cox’s gelatine
• five tablespoons mayonnaise dressing
• two tablespoons whipped cream

Method

1. 1

   Peel cucumbers and cook in hot water and salt.

2. 2

   Slice tomatoes evenly.

3. 3

   Line a ring mould with aspic, decorate with cucumber and tomato slices, fill with aspic to the height of the decoration, then fill with the second filling.

4. 4

   Add gelatine to tomatoes, then mayonnaise, last whipped cream; fill the mould and leave on ice until ready to serve.

5. 5

   Dip in warm water, turn out on a platter, garnish with lettuce leaves, and pour mayonnaise dressing in the centre.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 452. The excerpt below is the record exactly as published.

Salad of Cucumber and Tomato in Aspic, a la Edna Salade de Concombres aux Tomates en Aspic, a la Edna Peel cucumbers with the fluted knife and cook in hot water and salt. Slice nice tomatoes all even size. Line a ring mould with aspic, decorate with two slices of cucumber and one slice of tomato (one on top of the other) around the bottom of the mould; fill with aspic as high as the decoration, then fill with the second filling. Filling. Two cups tomatoes and cucumbers cut in small dices, six tablespoons dissolved Cox’s gelatine, five tablespoons mayon¬ naise dressing, two tablespoons whipped cream. Add the gelatine to the tomatoes, then the mayonnaise dressing, last the whipped cream; fill the mould; leave on ice until ready to serve. Dip in warm water, turn out on a platter, garnish with lettuce leaves, and pour mayonnaise dressing in the centre. Serve with any kind of birds or meat for luncheon, dinner, or supper. Tomato in Aspic ( Tomates en Aspic) a la Walde lake two hard-boiled eggs and five tomatoes. Put tomatoes in hot water; remove the skin. Glaze a ring mould with aspic, with first a slice of egg, then a slice of tomato — one on top of the other — around the bottom of the mould; fill with aspic the height of the decoration then fill with second filling. Filling. Three tomatoes (cut in small dices), six tablespoons dissolved Cox’s gelatine, four tablespoons milk, five tablespoons mayonnaise dressing

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