Family Friend Maxine Adler’s Sunshine Salad Jello Mold
My grandma was not much for the whole mid-20th century jello mold thing. And this recipe was not stained and the paper was not crumpled like it had seen much use. But I’m including it because it sure is interesting if you’re into this sort of thing… the borscht as an ingredient makes this fascinatingly Ashkenazi. The directions are somewhat confusing, so I am transcribing them verbatim and will offer an opinion (untested!) as to what they mean below.
Ingredients
- 2 bunches of carrots, grated
- Large cup of crushed pineapple + juice
- ½ cup raisins
- ½ cup nuts
- Bottle of beet borscht (most commonly sold in 24 fl. oz bottles)
- 2 small or 1 large pkg of red jello
- 1 pint sour cream
Method
What the recipe says:
Heat up ½ the bottle of juice, enough to dissolve the jello. Put bal of borscht with beets in blender with 1 pint of sour cream.
Combine ingredients and put in the refrigerator in a jello mold.
My opinion: I think this was mis-transcribed off the phone (Maxine lived on the east coast, and my family is on the west coast). So I think the instructions ought to be:
Heat up ½ the bottle of strained *borscht*, enough to dissolve the jello. Put the balance of the borscht with beets in a blender with 1 pint of sour cream. Combine the rest of the ingredients, put in a jello mold, and refrigerate.
