Berry Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 352. Vision transcription from the scanned page; needs review.
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Ingredients
- one 10-ounce package frozen sliced strawberries, thawed
- one 10-ounce package frozen red raspberries, thawed
- one 6-ounce package strawberry or raspberry-flavored gelatin
- 1 1/4 cups boiling water
- reserved syrup from berries
- 1/2 cup cranberry juice cocktail or apple juice
- 1 tablespoon lemon juice
Instructions
- Drain one 10-ounce package frozen sliced strawberries, thawed, and one 10-ounce package frozen red raspberries, thawed; reserve syrup from each. Dissolve one 6-ounce package strawberry or raspberry-flavored gelatin in 1 1/4 cups boiling water. Stir in reserved syrup, 1/2 cup cranberry juice cocktail or apple juice, and 1 tablespoon lemon juice. Chill till partially set (the consistency of unbeaten egg whites). Fold in berries. Pour into a 5- or 5 1/2-cup mold. Cover; chill till firm. Unmold onto a plate lined with leaf lettuce.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Raspberry Gelatin Pineapple Sour Cream Salad.jpg" by Nolabob; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Raspberry_Gelatin_Pineapple_Sour_Cream_Salad.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.