Jellied Cucumber Salad

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ¾ cup fresh cucumbers, cut in dice
  • 3 tablespoons tarragon vinegar
  • 2 tablespoons pickled nasturtium seeds, chopped fine
  • 1 tablespoon granulated gelatine
  • ¼ cup cold water
  • 1 cup boiling cleared chicken or veal broth
  • Salt and pepper to taste


Peel the cucumber and chop rather fine, add the nasturtium seeds and the vinegar. Soak the gelatine in cold water a few minutes, stir in the boiling broth and stir until dissolved, season with salt and pepper to taste. Let cool, then add to the cucumber mixture. Pour into mould and set aside several hours or over night to harden in a cool place. Serve, cut in tiny cubes in tomato cups with Mayonnaise or a Boiled Dressing, on lettuce leaves.

Wine or Lemon Jelly, may be used with the Cucumber and Nasturtium Mixture, if desired.