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Jellied Vegetables

A chilled gelatin set of beet, cabbage, peas, cucumber, and other vegetables served with roast lamb and mayonnaise.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vinegar and lemon are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 7,334 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Jellied Vegetables

Ingredients

Directions

Make the jelly

  1. Soak gelatin in cold water and dissolve in boiling water.

  2. Add sugar, vinegar, lemon juice, and salt.

  3. Strain, cool, and when mixture begins to thicken add the cold vegetables.

Mold and serve

  1. Turn into a mold and chill thoroughly.

  2. Remove from mold, arrange around thin slices of cold, cooked meat, preferably roast lamb.

  3. Top with mayonnaise and garnish with water cress.

Nutrition, whole recipe (rough)

50Calories
2 gProtein
0 gFat
12 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Beet1/2 cup (85g)35
Lemonjuice of 1 lemon (48ml)12
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + lemontop 20% of all pairs
    Smell alikemoderate
    Cooked together7,334 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatin (in the method)
Sets the liquid into a firm jelly that holds the vegetables in place.
Beets
Add color and a mild earthy flavor to the jelly.
Vinegar
Adds acidity that brightens the flavor and balances the sweetness.
Lemon juice
Adds acidity and freshness that sharpens the flavor.
Sugar (in the method)
Adds sweetness that balances the sour vinegar and lemon.

The step that matters

Add the vegetables when the mixture begins to thicken. If the vegetables go in while the liquid is still too thin, they sink to the bottom. If it has already set, they cannot spread evenly through the jelly. Waiting for slight thickening keeps them suspended.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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