Turkish Salad

Ingredients

• 8 large cucumbers
• 1 teaspoonful onion juice
• 1 pint boiling water
• = pint cold water
• Dash of red pepper
• 5 teaspoonful salt
• Few sliced tomatoes
• Some crisp lettuce leaves
• 1 dessertspoornful vinegar
• Green colouring

Method

1. 1

   Peel and slice the cucumbers, place them in a saucepan with the cold water, bring to boiling point, and cook slowly till soft.

2. 2

   Dissolve the Gelatine with the boiling water, then add the onion juice, vinegar, seasonings, and cucumbers.

3. 3

   Strain and add a few drops of green colouring.

4. 4

   Pour into a wet ring mould, chill thoroughly, remove from the mould, fill the centre with red mayonnaise, and garnish with sliced cucumbers and tomatoes and crisp lettuce leaves.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 10. The excerpt below is the record exactly as published.

TURKISH SALAD Peel and slice the cucumbers, place them in a saucepan with the cold water, bring to boiling point, and cook slowly till soft. Dis- solve the Gelatine with the boiling water, then add the onion juice, vinegar, seasonings, and cucumbers. Strain and add a few drops of green colouring. Pour into a wet ring mould, chill thoroughly, remove from the mould, fill the centre with red mayonnaise, and garnish with sliced cucumbers and tomatoes and crisp lettuce leaves. UNITED RUSSIAN SALAD Chop all the vegetables. Pour a little aspic into a wet ring mould, set on ice, and when firm arrange in the anchovies, some of the chopped vegetables, a layer of mushrooms, and one of the salmon ; then the anchovies, yegetabies, and fish again. When the mould is full, pour in the aspic, which should be cool, not hot. Turn out when set, fill up the centre with chopped cucumber and lettuce. Garnish with the eggs and caviare. Serve with mayonnaise dressing. Pege 19 Trarfies Oapers Mayonnaise sauce 1 ox. 38 COX'S INSTANT POWDERED GELATINE 8 large cucumbers 1 teaspoonful onion juice + pint boiling water = pint cold water Dash of red pepper 5 teaspoonful salt Few sliced tomatoes Some crisp lettuce leaves Red mayonnaise (Recipe Na, 198) 1 dessertspoornful vinegar

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