12/16/2023 0 Comments Savory jello mold![]() ![]() Overall, I would say this one is weird but not unpleasant. Most of these recipes were published in women's magazines in the 50's to early 80's. I have a number of these type of molds that I used for kitchen decoration. Except this gelatin was actually edible, unlike that crazy ketchup thing which was just a big waste of time. These recipes to be molded were used for parties to show how 'upscale' and 'classy' you were (really middle class). The closest we could get flavor-wise would be if you put a spoonful of cold stew or beef soup in your mouth and drank 7-Up at the same time, which is strangely like the Cherry-Catsup Gelatin we recently made. It was a lot like a relish, which supports my cold sandwich accompaniment theory. It didn’t taste too salty or too sweet, which I was afraid was going to happen. It fizzed when you ate it, which was unexpected and slightly disturbing. It was beefy with a distinct tomato flavor. “Not too bad, actually.” The Verdict: Not Too BadĪfter a lot of thinking and discussion, we aren’t really sure what this tasted like. “Is it really salty? I was thinking it would be a salt-lick.” “It’s tomato juice and…well…maybe you should just try it.” “What in the name of…what is this? It smells like tomato soup.” And it’s not really true that we hate it We may say we dislike jello desserts and salads but we’re still eating plenty of gelatin in many processed foods- sweet and savory. A porch supper plate? I think that’s what it was called. Is it a relish for meat? Is it supposed to be served as a salad course? Maybe it was one of those salads meant for a summer sandwich plate, the one with all the meats and cheeses spread out where people were supposed to assemble their own sandwiches. So you can quickly get it ready to accompany whatever you are supposed to serve it with.Īnd I’m not really sure what that would be. On the plus side, this recipe came together in about five minutes, so that’s points in its favor. It includes companies like Pet Milk, Uncle Ben’s, Welches and various commissions like the Green Olive Commission and the National Red Cherry Institute.ĭid the test kitchen of The Seven-Up Company know what they were doing? This book is wild and has some “great” recipes and photos. You can also get it for a pretty good price, usually under $5. This is a great one if you want to see what recipes brand test kitchens were putting out but you don’t want to collect a bunch of pamphlets. Right, early Jell-O ads positioned the product as a suitable ingredient for all parts of a meal. Take a look back at some savory jello salad recipes from the 1950s - including jellied potato salad, cabbage relish and peach & cheese salad - and see how the famous gelatin wasnt only something for dessert. ![]() Left, Jack Benny and Mary Livingstone’s 1937 Jell-O cookbook helped kick off the craze. The perfect complement to savory dishes that is sweet with a little tang this Cranberry Mold is the best vintage jello recipe to serve at Thanksgiving. This book came from Food From Famous Kitchens, The Brand Names Cook Book from 1961. He did the J-E-L-L-O thing, which became famous because everybody listened to Jack Benny. ![]()
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