This recipe is from a 1928 recipe booklet.
1 pkg. lemon Jell-O
1 pint, minus 2 tbsp., boiling water
2 tbsp. vinegar
1/2 tsp. salt
Dash of cayenne
2 cups cabbage, finely chopped
1 cup tart apple, finely chopped
8 stuffed olives, finely chopped
Dissolve Jell-O in boiling water. Add vinegar, salt and cayenne. Chill. When slightly thicked, add cabbage, apple and olives. Turn into individual molds. Chill until firm. Unmold on lettuce. Garnish with Hellmann's mayonnaise. Serves 6.