
A historical salad from Recipes from here and there (1900). Serves eight to ten
Preserved exactly as written in the original source
Soak one tablespoon Knox's gelatine in one-quarter cup cold water
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To one-half can heated Campbell's tomato soup, add one cake Philadelphia cream cheese
Add three-quarters cup mixed finely diced celery, green pepper, onion
Add one-half cup mayonnaise
Add gelatine
Mold
Chill
Slice
Modern guidance to help you succeed with this vintage recipe
Gelatin's protein chains create a network that traps liquid when hydrated and chilled, transforming soup into a sliceable salad. Blooming the gelatin in cold water first allows the proteins to absorb moisture evenly before dissolving in hot liquid, preventing clumping. The cream cheese adds fat and richness while also contributing to the structure, and its emulsifiers help bind the oil-based mayonnaise with the water-based soup for a stable, smooth texture.
This salad is ideal for advance preparation. It can be made up to 2 days ahead and stored, covered with plastic wrap, in the refrigerator. The gelatin structure actually improves with time as it fully hydrates and sets. Keep molded until ready to serve.
Store covered tightly with plastic wrap in the refrigerator for up to 4 days. Once unmolded and sliced, individual portions should be consumed within 2 days for best texture and food safety. Do not freeze, as the gelatin structure will break down and become watery upon thawing.
AI-generated tips from Chef Cecil's culinary database
This salad is ideal for advance preparation. It can be made up to 2 days ahead and stored, covered with plastic wrap, in the refrigerator. The gelatin structure actually improves with time as it fully hydrates and sets. Keep molded until ready to serve.
Store covered tightly with plastic wrap in the refrigerator for up to 4 days. Once unmolded and sliced, individual portions should be consumed within 2 days for best texture and food safety. Do not freeze, as the gelatin structure will break down and become watery upon thawing.