Midnight Molded Food - Consomme tongue treat
by Kat Kinsman (Subscribe to Kat Kinsman's posts)
Posted Aug 29th 2008 12:00AM
Filed under: Beef, Recipes, America, Retro cookery, Soups/Salads
From Cooking with Soup (1968), A Campbell's Cookbook
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 -
Jellied Bouillon with Frankfurters
Tags: campbell soup, CampbellSoup, consomme, gelatin, midnightmold, retro cookbook, retro cookery, RetroCookbook, RetroCookery, tabasco, tongue
Please keep your comments relevant to this blog entry. Email addresses are never displayed, but they are required to confirm your comments.
When you enter your name and email address, you'll be sent a link to confirm your comment, and a password. To leave another comment, just use that password.
To create a live link, simply type the URL (including http://) or email address and we will make it a live link for you. You can put up to 3 URLs in your comments. Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
