
A historical salad from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Turn out easily put moulds into hot water for a second and turn out upon nice crisp lettuce leaf; serve with mayonnaise dressing.
Preserved exactly as written in the original source
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Chop all fruits, pimento and walnuts into small squares
Cut three stalks celery fine
Add salt enough to taste
Dissolve one package lemon jello in one pint boiling water
When cool pour over fruit and mix into moulds and let stand until solid
Turn out easily put moulds into hot water for a second and turn out upon nice crisp lettuce leaf
Serve with mayonnaise dressing
Modern guidance to help you succeed with this vintage recipe
Gelatin creates a stable protein matrix that traps fruit pieces in suspension, preventing them from sinking or floating as the mixture sets. The acid from tomatoes, oranges, and pineapple slows gelatin's setting time, which is why the recipe calls for cooling the gelatin first—adding hot liquid directly would denature the enzymes in fresh fruit and prevent proper gelling. The brief hot water dip melts the gelatin's outer layer just enough to release the mold without compromising the interior structure.
This salad must be made at least 4 hours ahead (or up to 2 days) to allow proper setting. Once unmolded, the salads can sit on lettuce for up to 1 hour before serving without significant weeping. Keep refrigerated until 15 minutes before serving for easiest unmolding.
Store molded salads covered tightly with plastic wrap in the refrigerator for up to 3 days. Do not unmold until ready to serve, as the gelatin will begin to weep once exposed to air. Once unmolded and dressed, consume within 2 hours as the lettuce will wilt and gelatin will break down.
AI-generated tips from Chef Cecil's culinary database
This salad must be made at least 4 hours ahead (or up to 2 days) to allow proper setting. Once unmolded, the salads can sit on lettuce for up to 1 hour before serving without significant weeping. Keep refrigerated until 15 minutes before serving for easiest unmolding.
Store molded salads covered tightly with plastic wrap in the refrigerator for up to 3 days. Do not unmold until ready to serve, as the gelatin will begin to weep once exposed to air. Once unmolded and dressed, consume within 2 hours as the lettuce will wilt and gelatin will break down.