Cossack Mold
Ingredients
Instructions
- Soften unflavored gelatin in water, stir over low heat until dissolved.
- Cool.
- Combine mayonnaise and horseradish and gradually stir in gelatin.
- Pour into 1 1/2-quart mold; chill until almost firm.
- Drain beets (add water to juice to make 1 1/4 cups).
- Dissolve lemon gelatin and salt in boiling water.
- Add beet juice and vinegar; chill until thickened.
- Stir in beets and cabbage.
- Put in mold over first layer.
- Chill until firm; unmold. Garnish as desired.
Nutrition & Diet Analysis (per serving)
241
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).