We're Gonna Need A Bigger Mold


Large volume recipe for Raspberry Salad:

Serves 50

15 pkgs (3 oz) raspberry jello
15 cups boiling water
10 - 10 1/2 oz. packages frozen raspberries
15 cups applesauce

Dissolve jello in hot water. Add unthawed berries. Stir to dissolve. Add applesauce and pour unto mold. Serve with whipped cream or mayonnaise thinned with cream.


Found in "Ruth Wakefield's Toll House Tried and True Recipes" published by M. Barrows and Co., 1940.

-Click to enlarge photos-

1 comment:

claire said...

I would eat the salad with whipped creme, not with mayonnaise...I`ve never heard about serving raspberries with mayonnaise, sounds terrible for me :-)

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