Memorial Day means cook-outs, and picnics, and family reunions. And, in the good old days, there often was one (or more) gelatin salads at those events. So I decided to make a hundred-year-old recipe for Grape Gelatin. It was made using unflavored gelatin, grape juice, lemon juice, and sugar.
The gelatin had a rich grape flavor, and was sweet, yet a little tart . The flavor was much more authentic and complex than modern packaged grape gelatin. One possible downside – modern grape gelatin is a more intense purple, though the color looks artificial.
Here’s the original recipe:
Hmm. . . Is this a recipe for a grape “fruit salad” or a recipe for “grapefruit” salad”? When I made the recipe I was in a hurry and quickly read it. I interpreted the recipe as a recipe for grape “fruit salad”, but as I reread it, I think that I probably misinterpreted the recipe. Oops! In any case, the grape gelatin I made turned well.
I’m not sure how much gelatin was in a box of gelatin a hundred years ago. I used 2 packets of gelatin, since this recipe calls for 4 cups of liquid, and each packet now contains enough gelatin for 2 cups of liquid.
I molded the gelatin, but it would also work well in a dish.
Here is the recipe updated for modern cooks:
Grape Fruit Salad (Grape Gelatin)
2 packets (0.25 ounce) unflavored gelatin
1 cup cold water + 1 cup water
1 1/2 cups grape juice
1/2 cup lemon juice
1 cup sugar
Put 1 cup cold water in a bowl. Sprinkle the gelatin on top of the water, and let soak for 10 minutes.
Put 1 cup water in a saucepan. Bring to a boil. Add the gelatin that has been soaked in water. Bring back to a boil while stirring constantly. Remove from heat and stir in the grape juice, lemon juice, and sugar. Stir until the sugar is dissolved. If needed, strain; then pour into a 5-cup mold. Refrigerate until firm.
To serve: Quickly dip the mold in hot water, then unmold onto serving plate.
I’m pretty sure it was grapefruit that was meant. In the older cookbooks, it was spelled as two words.
However, how magnificent a color, and it sounds like wonderful flavor you ended up with, so I would call this a happy interpretation!
I’m also pretty sure that it was for grapefruit. I still can’t believe that I read it as grape “fruit salad” when I made the recipe, because it seemed pretty obvious when I sat down to write the post. I could say something about doing things in a rush and multi-tasking, but don’t really have an excuse.
Just one of those funny little missteps, that turn out great! It was so easy to read it with 21st Century eyes!
I guess you could call it Grape Juice Fruit Salad? Either way way it looks pretty good and is a definite “have to try that one” for me!
I really like the “Grape Juice Fruit Salad.” It is lovely – though I may have to make this recipe again sometime and see what the actual recipe tastes like. I guessing that it also would be very good.
I think you invented something new! It looks good, though.
I don’t aim to share new recipes on this blog, but It think that you may be right. It was tasty.
Interesting how that name could be taken two different ways. But this looks really good!
I find it interesting how some words were written differently a hundred years ago. For example, some old home economics textbooks use the word “per cent.”
That IS interesting!
Sounds healthier than the artificially colored and flavored stuff!
I agree. This seems healthier.
I admit when I first saw it, I thought it was going to be a grapefruit salad made of segments of the fruit, but then I saw the photo! I guess it only became a salad if you served it on the lettuce with the mayonnaise?
They loved lettuce and mayonnaise back then. Old recipes indicate that all sorts of salads are to be served that way. I skipped the lettuce and mayonnaise when I made this recipe. I can’t even picture what gelatin and mayo would taste like – though maybe I should give it a try sometime.
I know mayo was a big thing and I guess the lettuce was sort of a dressy garnish, but I really do not recall every liking it on anything except and sandwich or in tuna. 😊