{"id":4183,"slug":"molded-vegetable-salad","title":"MOLDED VEGETABLE SALAD","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1-1/2 cups boiling tomato juice and pulp","2 tablespoons cold water","2 tablespoons gelatine","1 teaspoon salt","1/4 teaspoon paprika","1/4 teaspoon Worcestershire sauce","2 cups of any one vegetable, or of mixed vegetables"],"ingredients_norm":["boiling tomato juice and pulp","cold water","gelatine","salt","paprika","worcestershire sauce","any vegetable or of mixed vegetable"],"steps":["Soften gelatine in the cold water.","Add other ingredients and chill.","Stir once or twice while chilling so vegetables do not settle to the bottom."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:201","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d4627d3309b3cb7896ca032a6c65b4247a745856577aa736ee5e90211b9cdc4e","created_at":"2026-08-02T16:13:52Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/molded-vegetable-salad"}