1910-1920 :: Jellied Cucumber
Ingredients
1 cucumber
1 teaspoon gelatin
A few grains of cayenne
Preparation
Pare and slice cucumbers and cook in water to cover until tender. Drain, season with salt, a few grains of cayenne, and to one cup of the cooked cucumber add a level teaspoon of gelatin dissolved in a spoonful of cold water. Stir the soaked gelatin in while the cucumber is hot. Set into a cold place to chill and become firm. If a large mold is used break up roughly into pieces, if small molds are taken then unmold onto lettuce leaves and serve with mayonnaise
Source: Good Things to Eat As Suggested by Rufus by Rufus Estes
(NB: Rufus Estes was a freed slave who spent his later years selling his recipes: “I was born in Murray County, Tennessee, in 1857, a slave. I was given the name of my master, J. D. Estes, who owned my mother’s family … After the war broke out all the male slaves in the neighbourhood for miles around ran off to join the “Yankees”. That left us little folks to bear the burdens.”
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