Posts with tag MoldedSalad
Posted Sep 1st 2008 12:00AM by Kat Kinsman
Filed under: Dinner, Vegetables, Recipes, America, Retro cookery
From The Silent Hostess Treasure Book (1931), Knox Gelatine
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 -
Brain Loaf
Posted Aug 31st 2008 12:00AM by Kat Kinsman
Filed under: Poultry, Recipes, Retro cookery, Soups/Salads
From Dainty Desserts for Dainty People (1915), Knox Gelatine
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 -
Brain Loaf
Posted Aug 28th 2008 12:00AM by Kat Kinsman
Filed under: Vegetables, Beef, Recipes, Eggs, America, Retro cookery, Soups/Salads
From 500 Snacks: Bright Ideas for Entertaining (1941), Culinary Arts Institute
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 -
Corned Tongue in Aspic
Posted Aug 27th 2008 12:00AM by Kat Kinsman
Filed under: Beef, Retro cookery
From Dainty Desserts for Dainty People (1915), Knox Gelatine
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 -
Ham Mousse
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
