Canadian Salad

I have to admit that the adventure of trying this recipe is not going to happen here. There’s just too much to object to from many members of the household-cottage cheese, tomato puree, gelatin, green beans, peas, whipped cream– all in a gelatin mold won’t go over.

I am however intrigued by the “Canadian” part of the name. You just don’t see Canadian as a descriptor in many of my cookbooks. At least, I’ve not noticed it before. I am counting on my Canadian audience to tell me just what might be Canadian about the recipe.

(Another one from Entirely Entertaining, Junior League of Montclair, NJ 1968)


Canadian Salad

1 cup cottage cheese
1 tablespoon mayonnaise
1 cup tomato puree
1 teaspoon salt
1 cup heavy cream, whipped
Few drops onion juice
1/2 cup cooked green beans, cut up
1/2 cup cooked peas
1 cup stuffed olives
2 tablespoons gelatin
1/2 cup cold water
1/2 cup hot water

Force cottage cheese through a ricer or sieve. Soak gelatin in cold water and dissolve in hot water. Combine all ingredients, stirring well. Pour into a well oiled mold. Chill until set. This may be served with homemade mayonaise.


  1. I have no idea but I’m telling you this is one Canadian that won’t be eating that…

  2. I made a flickr set of an old book of these kind of recipes…they are really mind-blowing:

  3. Wow, that sounds…mildly revolting.

  4. Sassymonkey: Only thing I have narrowed it down to is color scheme. Survey your friends, family, and neighbors!

    Suebob: Excellent! I really should scan in some more of the photographs of gelatin.

    Sarah: Agreed.

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