Transcribe
Translate
Chicago cookbook, 1930s?
Page 24
More information
digital collection
archival collection guide
transcription tips
Salmon Mousse 2 tablesp of Plain gelatin 1/4 cup cold water 1 1/2 " boiling water 1/4 " lemon juice or vinegar 2 teaspoon grated onion 1/2 " salt 1/4 cup catsup 1/3 " heavy cream whipped 3/4 " mayonaise 1/2 " finely cut celery 1/2 " sliced stuffed olives 2 " Flaked salmon soften gelatin in cold water dissolve in hot water (boiling) add lemon juice or vinegar onion salt and catsup mix well chill until slightly thickened. Blend in whipped cream & mayonaise with rotary beater Fold in remaining ingredients Pour into mould, chill until firm
Saving...
prev
next
Salmon Mousse 2 tablesp of Plain gelatin 1/4 cup cold water 1 1/2 " boiling water 1/4 " lemon juice or vinegar 2 teaspoon grated onion 1/2 " salt 1/4 cup catsup 1/3 " heavy cream whipped 3/4 " mayonaise 1/2 " finely cut celery 1/2 " sliced stuffed olives 2 " Flaked salmon soften gelatin in cold water dissolve in hot water (boiling) add lemon juice or vinegar onion salt and catsup mix well chill until slightly thickened. Blend in whipped cream & mayonaise with rotary beater Fold in remaining ingredients Pour into mould, chill until firm
Szathmary Culinary Manuscripts and Cookbooks
sidebar
