Midnight Molded Food: Jellied bouillon with frankfurters
Posted Aug 28th 2008 12:00AM by Kat Kinsman
Filed under: Vegetables, Beef, Recipes, Eggs, America, Retro cookery, Soups/Salads
From 500 Snacks: Bright Ideas for Entertaining (1941), Culinary Arts Institute
I'm interrupting the semi-regularly scheduled
Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
Previously -
Corned Tongue in Aspic
Tags: aspic, entertaining, gelatin, gross food memories, gross foods, GrossFoodMemories, GrossFoods, hors doeuvres, HorsDoeuvres, hot dogs, HotDogs, midnightmold, molded salad, MoldedSalad, retro, retro cookbook, retro cookery, RetroCookbook, RetroCookery
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Reader Comments (Page 1 of 1)
8-28-2008 @ 2:19AM
Arbert said...
these be war times
Reply
8-28-2008 @ 8:23AM
LinC said...
I've been enjoying your series of old recipes, and this is the best one yet! It's a shame it's not in color, all those pink hotdogs quivering in the gelatin.
It's just as well my mother never saw this recipe. She loved to embed odd things in gelatin -- I remember (and still shudder at) one mold with asparagus, celery and star fruit.
Reply
8-28-2008 @ 9:20AM
ronzo said...
ick
Reply
8-28-2008 @ 9:50AM
Kat Kinsman said...
Thanks, y'all! I have an unholy quantity of these cookbooks, and I'd love to keep on sharing. I have a fantasy of hosting an all-molded food / all-aspic dinner, and I just think it would be so much fun to round up people online to do it all on the same weekend, and have each group photograph and blog about theirs.
Any takers?
Reply
9-16-2008 @ 8:10PM
Erica said...
Kat -- I'd love to get in on it. I like to do probably-revolting dishes now and then for my family, and also blog about the results :)
Reply