Vintage Recipe: Jellied Fresh Vegetable SaladPosted Jul 21st 2007 9:41AM by Marisa McClellan For the last few years, one of my minor hobbies has been the casual acquisition of weird and random vintage cookbooks. I've got a mid-1960's Campbell's Soup cookbook, a Crisco cookbook that was first printed in 1913, the Portland Planned Parenthood collection from 1976 and the New Joys of Jell-O recipe book that hit store shelves for the low, low price of $.99 in 1973 (to name just a few). Occasionally, I'm going to dive into these books in order to offer up a particularly choice examples of vintage creative cooking. Jellied Fresh Vegetable Salad (from page 81 of the New Joys of Jell-O) 1 package (3 oz.) Jell-O Lemon Gelatin 2 bouillon cubes 1/2 teaspoon of salt 1 cup boiling water 2 tablespoons tarragon vinegar Dash of pepper 1 cup sour cream 1/2 cu diced celery 1/3 cup thinly sliced radishes 1/3 cup diced cucumber 2 tablespoons green pepper strips 2 tablespoons thinly sliced scallions Sounds delicious so far! (Anyone else pondering the sanity of the people who dreamed up this one?). Find the rest of the recipe after the jump...Dissolve gelatin, bouillon cubes, and salt in boiling water. Add vinegar and pepper. Chill until slightly thickened. Blend in sour cream and add remaining ingredients. Pour into a 3-cup mold or individual molds. Chill until firm--about four hours. Unmold and garnish with crisp lettuce or chicory. Serve with French dressing or mayonnaise (emphasis all mine), if desired. Makes 2 3/4 cups or 5 or 6 servings. |
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