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From 60 Ways to Serve Ham (1930), Armour and 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 - Jellied Veal Salad
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9-06-2008 @11:12PM ronzo said... What's the fascination with these really gross outdated nasty jellied foods?
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9-28-2010 @5:00AM Joy said... I am a fan of jamon iberico de bellota. Bellota means acorn in Spanish, it gives you an idea of the super healthy diet that these free range pigs get … and how they can produce such an amazing product. If you never had it, iberico ham is well known for its sweet and delicious taste. In this case it turns a good recipe into an amazing deli… just try!
Let me also recommend the jamon iberico from buyjamon.com, they have a good selection of brands, you can buy online and they deliver in a few days.
BuyJamon.com buy jamon iberico online and have it delivered to your door.
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