Midnight Molded Food - Hard-cooked eggs in jellied bouillon
Posted Sep 5th 2008 12:00AM by Kat Kinsman

From 500 Snacks; Bright Ideas for Entertaining (1941), Culinary Arts Institute
More images after the jump.

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 -
Salmon Pudding
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Reader Comments (Page 1 of 1)
9-05-2008 @ 1:52AM
Corey B. said...
My god...did the author not have taste buds or something?
Reply
9-06-2008 @ 4:07AM
Bruce Dearborn Walker said...
I just threw up in my brain.
It was the summer sausages.
Reply