Hundred-year-old Tomato and Cucumber Salad Recipe

I love all the fresh summer produce at the farmer’s market. Two of my favorites are tomatoes and cucumbers, so when I saw a hundred-year-old recipe for Tomato and Cumber Salad I knew that I had to give it a try.

The salad  was delightful, and had a light vinaigrette dressing that enhanced the sliced vegetables.

Source: American Cookery (October, 1916)

Source: American Cookery (October, 1916)
Source: American Cookery (October, 1916)

When I made this recipe, I halved it and I still had more dressing than I needed. Here’s the recipe updated for modern cooks:

Tomato and Cucumber Salad

  • Servings: 3-4
  • Time: 15 minutes
  • Difficulty: easy
  • Print

1 large cucumber

2 tomatoes

1/4 cup olive oil

2 tablespoons apply cider vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 tablespoon onion, grated

Slice the tomatoes, and pare the cucumbers with a regular knife and then slice (using a fluted knife if desired). Arrange the sliced cucumbers and tomatoes in a serving dish. Set aside.

To make the dressing, put the olive oil, vinegar, salt, pepper, and grated onion in a small bowl. Mix thoroughly and then pour the desired amount over the tomatoes and onions.

Extra dressing may be refrigerated and kept for several days.

My fluted cucumbers didn’t look like the ones in the old photo. Maybe they used a different type of knife.

Valentine Salad (Heart-Shaped Tomato Aspic with Hard Boiled Egg)

Valentine Salad 4

Several days ago I posted a list of food suggestions for a Valentine’s Day party from a hundred-year-old issue of Boston Cooking School Magazine. The magazine included the recipe for one of the suggestions –Valentine Salad–so, I decided to make it for my sweetheart.

Valentine Salad actually was an old-time tomato aspic  cut into heart shapes, with hard-boiled egg slices. The aspic is a jellied savory mixture of homemade tomato and other vegetable juices.

The presentation was a bit much with the heart-shaped lettuce and aspic, but the Valentine Salad had a surprisingly nuanced and sophisticated tangy tomato flavor. My husband said it tasted like a Bloody Mary without the alcohol.

Here’ s my adaptation of the original recipe for modern cooks:

Valentine Salad (Tomato Aspic with Hard-Boiled Egg

  • Servings: 2 - 3 servings
  • Time: 1 hour active prep and assembly; additional time for mixture to chill and jell
  • Difficulty: moderate
  • Print

3 cups diced tomatoes

1/2 medium onion

3 cloves

1 jalapeno pepper (chopped)

3 parsley stems

1 stalk celery (chopped)

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon (1 packet) gelatin

1/4 cup cold water

1 hard-boiled egg (sliced)

Romaine lettuce leaves, cut into  heart shapes

mayonnaise (optional)

Combine tomatoes, onion, cloves, parsley, celery, sugar, and salt in a large saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and strain. Reserve the juice.

In a small bowl, dissolve the gelatin in the cold water. Then add to the gelatin mixture to the hot vegetable juice. Pour into a flat pan approximately 6″ X 6″. Refrigerate until firm.  Briefly dip bottom of  pan in hot water, then slide the jellied mixture onto a plate. Cut part of the jellied mixture into hearts about two inches in diameter. With a smaller cutter, cut the same number of hearts about 3/4 inch in diameter.

To  assemble – For each serving, place a lettuce leaf on a plate, top with a large heart. On top of the heart place a egg slice, followed by a small  heart. Garnish with small pieces of hard-boiled egg.

If desired serve with mayonnaise.

*The cooked vegetable mixture can used in a different recipe. For example, I served it over  rice.

Here’s the original recipe:

Source: Boston Cooking School Magazine (February, 1913)
Source: Boston Cooking School Magazine (February, 1913)