Horseradish Jello Mold

Recipe provided by Bert Weintraub of the Wm. M. Untermann Chapter.


1 pkg. Lemon Jello
1 cup Boiling Water
1 cup Beets (Chopped or Julienne) with Juice
3 tbs. Horseradish
3 tbs. Vinegar


Mix Jello thoroughly with boiling water. Add remaining ingredients and mix. Chill as usual for mold.

Garnish with sliced cucumbers and parsley. Best served with meat or fish.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960