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From The Heinz Book of Meat Cookery (1930), HJ Heinz Company
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 - Vegetable Supper Salad
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9-03-2008 @10:02AM subvelocity said... I would love to see some of these prepared and a taste test performed. I just can't imagine some of these existing in real life.
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9-03-2008 @10:45AM ABT said... I almost didn't click the link from my news reader because the headline sounded gross. I should have followed my instinct. I'm a little bit nauseated now. The recipe needs to stay in 1930.
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9-03-2008 @11:04AM Kat Kinsman said... Subvelocity - as it happens, I'm planning exactly that. My friends are just praying that they're not invited!
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9-04-2008 @9:22AM shep said... The sounds absolutly awful and I love veal.
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