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From Good Dishes from Tinned Food (1939), Ambrose Heath
Note - admittedly not molded food this time, but too good to keep to myself.
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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9-09-2008 @8:34AM LinC said... I love this recipe! The name is perfect and the ingredients are totally weird. I'm sure tripe was a frequent table guest in the 1930s, but I'd be hard pressed to find any at the mega-mart. The idea of jellying bits of tripe and oysters is squeamishly strange, like something Andrew Zimmer would eat.
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