Recipes > Salads > East Indian Salad

East Indian Salad


  • 1 pint shaved cabbage
  • 1/2 box of gelatin
  • 1/2 can of tomatoes
  • 1 onion, chopped
  • 1 teaspoonful of salt
  • 1 saltspoonful of pepper
  • juice of 1 lemon, or 2 tablespoonfuls of vinegar
  • finely chopped celery or cooked carrots
  • few drops of onion juice
  • India relish
  • chopped nuts, pecans, hickory or peanuts


This is purely a vegetable salad; it is exceedingly nice for a simple evening affair. Shave sufficient cabbage to make a pint, soak it in cold water for one hour, changing the water once or twice. Cover gelatin with a half cupful of cold water to soak for a half hour. Put tomatoes in a saucepan, add onion, salt, pepper and the lemon juice or vinegar. Bring to boiling point, and add the gelatin. Cover the bottom of a large melon mold with finely chopped celery or cooked carrots, put on top of this a few drops of onion juice, then a thin layer of cabbage, a dusting of salt and pepper, then a goodly quantity of India relish; cover this over with chopped nuts, pecans, hickory or peanuts, then another layer of celery, and so continue until the mold is full, seasoning the layers with salt and pepper. Have the last layer chopped celery. Strain over this the tomato aspic, which should be cold, but not thick, and stand aside for four or five hours. Serve plain, or garnished with lettuce leaves or cress.

This will serve twelve persons.


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