Here is the sort of modernized version of a 1904 recipe from a Knox Gelatin contest. It came in 3rd, but the two that came in ahead of it are sort of forgotten. The Lady who submitted the recipe won a new sewing machine. The neighbor who made and served this at our 4th of July picnic decades ago is long gone and that was the only time I enjoyed this delightful salad. I did not think that I would, but I did.
1 Pkg Lemon Jello
3 oz vinegar
1 cup hot water
1 cup cold water
1/4 cup sugar
1 t salt
1.5 cups finely shredded cabbage
2/4 cup finely shredded carrots
3/4 cup + or - finely chopped onion
celery seed or finely chopped celery
optional: finely shopped sweet red peppers
In the early part of the 20th century, gelatin salads and desserts were served as a status symbol because, except in winter you needed a refrigerator to make the jello set up. Ice boxes did not get cold enough to be effective for Gelatin.
1 Pkg Lemon Jello
3 oz vinegar
1 cup hot water
1 cup cold water
1/4 cup sugar
1 t salt
1.5 cups finely shredded cabbage
2/4 cup finely shredded carrots
3/4 cup + or - finely chopped onion
celery seed or finely chopped celery
optional: finely shopped sweet red peppers
In the early part of the 20th century, gelatin salads and desserts were served as a status symbol because, except in winter you needed a refrigerator to make the jello set up. Ice boxes did not get cold enough to be effective for Gelatin.
