Old Recipes: Jellied Cucumber and Horseradish Relishby Kendall

This recipe is adapted from a 1939 pamphlet advertising Rawleigh’s food products. It’s called the “50th Anniversary Good Health Guide” and includes horoscopes and recipes, mainly for pies and cakes. As I read through the recipes, this cucumber-horseradish relish caught my eye. It’s got a consistency reminiscent of my grandma’s Jello molds–who knew that carrots and Jello go together?

Before Jello came around, these gelatinous dishes were known as aspics or cabarets. They date back to at least the Middle Ages—you can find a recipe for aspic in Le Viandier, a cookbook written in the 1300s. Aspics hold together various ingredients; meats, vegetables, and fruits have all been incorporated into aspics at some point. Try this one the next time you want something different to go with your meat.

Jellied Cucumber and Horseradish Relish

1 Tbsp. gelatin
1/4 c. cold water
1/2 tsp. salt
2 Tbsp. sugar
1 lg. cucumber, diced
2 Tbsp. horseradish
1 sm. onion, chopped
1/2 c. mild vinegar
1 Tbsp. green or red pepper, minced

Sprinkle gelatin over cold water and dissolve over boiling water. Mix remaining ingredients and add gelatin. Pour into tiny individual mold that have been rinsed in cold water. Chill until firm and serve with meat.