Pages

Wednesday, June 7, 2023

Coleslaw Aspic Recipe by Ruth Paget

Coleslaw Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope gelatin 

-1 cup cold milk 

-3/4 cup Miracle Whip 

-1/4 cup sour cream 

-1 teaspoon mustard 

-1 teaspoon celery seed 

-1 teaspoon grated onion 

-1 teaspoon salt 

-1 teaspoon pepper 

-2 cups finely shredded cabbage 

-1 cup finely shredded cabbage 

-1 cup peeled tomato wedges 

-1 cup cucumber cubes 

Steps: 

1-Soften gelatin in milk and dissolve over boiling hot water in a double boiler. 

2-Combine Miracle Whip, sour cream, mustard, celery seed, onion, salt, pepper, and gelatin together in a bowl. Blend well. 

3-Chill until slightly thickened. Add cabbage to gelatin mixture and pour into a 6½-inch mold. Chill until thickened. 

4-Unmold gelatin. Surround gelatin with endive, tomato wedges, and cucumber cubes. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


Click for Ruth Paget's Books