I also substituted a beef "facon" in place of pork bacon. Clark: Well, I think all areas of cooking have changed quite a bit, but I don’t think that there’s as much variation in baking today as there used to be. You put it in the oven for four hours, cook it down, and then eat it. Wilton’s has an Easter Lamb Cake pan: https://www.wilton.com/sweet-chocolate-lamb-cake/WLPROJ-9391.html#q=lamb&start=4. The canned pineapple also left me with a metallic aftertaste. If you watch that show “Chopped” on Food Network, I kind of think that’s what the mid-century cook felt like: We have all these weird ingredients, and what are we going to make with them? Tomato aspic served on a 1950’s salad plate. The cover of the “Festive Foods” edition from 1965, one of the cookbooks in Clark’s collection. I think that at the time, this fancy centerpiece was considered the epitome of class. Still looking for a Star Wars cookbook. cream cheese, softened This recipe was very popular during the 1950s along with meat aspics, in which cooks aimed to show off their culinary creativity by placing various foods, mainly savory, in a gelatin casing. In fact, do you have any vodka? All 117 pages of the Cakes & Cookies chapter in JOY have been scanned in, cleaned up (lots of spills) and converted to PDF if anyone wants it (36.2 Mb). My theory is that they became really popular during the mid-century because of the new aluminum molds. While the recipe did call for chicken livers, Rombauer writes that "You can also make these using whole water chestnuts in place of the liver," which I opted to do. Twinkies are a great example. Often the strangeness of this era’s food stemmed from innovations being tested on our nation’s taste buds. Man, they were desperate in those days. Sometimes, of course, you’ll fail, because everybody fails, but most of the time you’ll succeed and it’ll be amazing. There's nothing objectionable about lemon Jell-O, there's nothing objectionable about crushed pineapple, and there's certainly nothing wrong with carrots, I love carrots," she said. If I remember correctly, it actually tasted pretty good if you were trying for a chicken pâté. these are the only ingredients I can remember. But it was the form: It was ice cream. Just cook it and eat it.”. Clark: He does in a weird, masochistic kind of way. Keep reading to see what we thought. My all time worst/hilarious jello salad was a deviled egg one. Clark: Experimental. Happy Easter 2020! Those guys would give up everybody in a day! 1 cup of minced lobster, crab or shrimp, or a mix of all 3. Get it now on Libro.fm using the button below. The Thanksgiving table is set, and before your growling stomach lies a cornucopia of show-stopping dishes: tomato aspic, jellied turkey vegetable salad… Ann MacGregor displays the diversity of edible freezer options in a 1957 image from her “Cookbook For Frozen Foods.”. I haven’t seen them in years, so I don’t know which company made them, but they were from the 1930’s I believe. From left to right: Ingredient assembling, Tom cleans his plate, and the final product. I have to look them up online and guesstimate what was in there, and then try to re-create them. If you want to identify an item, try posting it in our Show & Tell gallery. "Modern American palates have changed to dislike savory gelatin, but that was not always the case. Modern box cake mixes are too airy. Eventually I began digging around in my cookbooks and marking recipes to test for Easter. Summer. And everybody loved these molded foods in the shape of something else. I am still looking for the definitive Waldorf Salad however, so will return to your site to see if you ever post one. It's a wide-ranging cookbook originally published in 1931 that was named one of the most important and influential books of the 20th century by the New York Public Library. Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. Clark: They were everything. They’ll say things like, “Take your ‘number five super iron’ and do this with it.” I’m like, well, I’m just going to put this in my frying pan and hope that it turns out. Some readers may not be familiar with aspic, which is a molded (as in the shape of a mold, not the green gross stuff), gelatinous dish that is savory. My mom used to make it, and I’ve been looking for it forever.” And it’ll be a terrible recipe, but as a child we eat things no matter how gross they are. This dish was made by boiling several large fish heads with vinegar, parsley, cassia, whole onions, rue, black pepper, ginger, spikenard, galangal, clove, coriander seeds, and long pepper. We grew up in the 50’s, so many, many of these recipes make me smile! I was talking to my dad about this the other day, and he said it became this crazy thing in his family where every holiday, all my aunts would try to outdo each other with these fantastic, multi-layered gelatin molds. By Hunter Oatman-Stanford Did you know that when you cook a tongue, you have to peel it? 1/2 tsp white pepper, 1/2 tsp salt (unless you are using canned seafood). We made a Black Magic Chocolate Cake, which is basically chocolate cake with a can of condensed tomato soup inside. "Of course, you can't really go wrong with bacon, so any vegetable you pack in there would probably taste really good." You could pour boiling water in it, add cold water, and then you have dessert. We ate (and still do) eat a fair share of recipes that mix jello and cottage cheese. Reduce heat, and simmer, stirring occasionally, 15 minutes. And aspic was classy-fancy. What? This recipe was very popular during the 1950s along with meat aspics, in which cooks aimed to show off their culinary creativity by placing various foods, mainly savory, in a gelatin casing. The 10th-century Kitab al-Tabikh, the earliest known Arabic cookbook, contains a recipe for a fish aspic called qaris. "I'm sure we eat things now that will horrify people in the future. Clark recently gave us her experienced take on the marvels of mid-century eating, and the lessons contemporary cooks can learn from it. Blend well, then pour into a seafood or other gelatin mold ; chill at least 3 hrs. Have been searching for years for a recipe I made in Home Ec class, called Strawberry Velvet. I tried making three vintage dishes from "The Joy of Cooking" and invited some friends over to try them. We were most apprehensive about this savory aspic — but also curious about how the texture would match the taste. And yaaas to Lipton soup mix and sour cream. It’s really hard to say why the savory Jell-O salad became something. "You have the crunchier water chestnut that adds a bit of a tactile experience to the bacon, which is chewy and a little bit salty, whereas the water chestnut is basically water and allows it to soak in some of that flavor while maintaining a crunch.". Tomato Aspic. The year is 1950. Above: Decked out in mid-century modern garb, Clark poses with a sour cream recipe book. "I think it's a perfect appetizer. World War II spurred an industrial food boom, introducing many technologies to keep foods fresh longer, from freezing to dehydrating. Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to … Tom wolfed them down. back in the 1950's and 60's. Easily doubled. Add jello. It was very smooth, with strawberries and gelatin and other stuff. It maintained its loaf-like shape when we moved it to a plate, with bits of crushed pineapple and carrot floating evenly throughout. Clark: The liver pâté en masque. Have not found one exactly like it yet…my aunt made it when I was a kid and I loved it. I couldn’t believe it worked. Clark has rediscovered the preservative effect of Jell-O on encased foods. Clark: Pretty bad. Isabella has left the chat. One of the funniest is Better Homes and Gardens Jiffy Cooking cookbook published in 1967. Lauren also appreciated the texture and said that she didn't really notice the difference between the "facon" and regular bacon. JELL-O WITH TUNA!! Clark: No. "Vintage food has a tendency to take really delicious foreign cuisine and Americanize the heck out of them until they're practically unrecognizable and bland.". It's not that bad, it just tastes like baby food.". Aspic for the crowd (12-cup ring mold): You’ll need 2-1/2 quarts (10 cups) tomato juice in all, 5 envelopes unflavored gelatin, 3/4 cup each chopped onion and chopped celery leaves, 3 cup brown sugar, 2 teaspoons salt, 5 bay leaves, 10 cloves, 1/3 cup lemon juice, 1-1/2 cups chopped celery, 4 cup chopped green pepper. Some info on this lamb cake, as my mother made it every single Easter & some other times too. Advertising was also a big part of Jell-O’s fame. 1 cup minced celery What a treat to find this site and remember all the things we had years ago!! Personally, I had to spit this one out. It's a solid Bloody Mary, if you think about it.". And it was the worst thing ever. When I was on the radio in Wisconsin, I mentioned that it was kind of gross, and we had so many calls from people who were pissed at me. (All images courtesy Ruth Clark’s Mid-Century Menu.). Rate it Your rating The recipe she gave me was liver and canned green beans folded into a mold, and then it had this light sauce made from gelatin, pepper, and no-fat buttermilk that you were supposed to pour over the top. The rumaki was everyone's favorite, and one taste tester didn't mind the tomato aspic. Hannah: I think this is a little vodka short of a Bloody Mary Jell-O shot. "Because Jell-O is a dessert dish, I'm so curious to see how it's going to taste with actual savory spices and things like that," Lauren said. she said. Clark: Like days. Right, early Jell-O ads positioned the product as a suitable ingredient for all parts of a meal. HUNT'S 5-MINUTE TOMATO ASPIC 1 (3.4 oz) package lemon or orange Jell-O 1 1/4 cups hot water 1 (8 oz) can Hunt's Tomato Sauce 1 1/2 Tablespoons vinegar 1/2 teaspoon salt dash pepper crisp greens for serving mayonnaise for garnish Dissolve Jell-O in hot water. He’s like, “These are really good and the bread isn’t soggy.” I’m like, “Are you kidding me?” Two days later, they were still edible. ", I think this is a dish where the balance of texture is really what makes it," said Hannah. was unable to find gelatin molds in any of the three stores I looked in — perhaps a consequence of the waning popularity of recipes like this — so I used some plastic containers instead. It was freaky. You’d think they would float mini marshmallows in it but no; it was lightly filled with shredded lettuce (it was a salad, after all). Then we made a pork cake, which basically means you take un-rendered pork fat and you stir it into the mix instead of butter or anything like that. The other side is that many of the crazier recipes came from brand-specific cookbooks produced by companies trying to put their products into every single part of your meal. And I think the second or third one that I tested tasted exactly like my grandmother’s recipe, so maybe she didn’t make it from a box all the time. ‘Jellies’, savory and sweet, have been on our tables since (at least) the Middle Ages. It was really a tradition in our family. I remember the exact taste of it in my mouth, and I’d just yearn for it when I got older. Account active ... half lengthwise. When my guests arrived, I had them help assemble the rumaki. For instance a maple and bacon cake would be good. But I think bringing a hunk of meat became an issue, so it was better to bring a cake, which could sit around all day covered in icing. Clark: My first blog, No Pattern Required, started in February of 2009, and I was looking for something to flesh it out a little, and also to be a bit different than the other mid-century blogs out there. This spread featuring “Pork Cake” shows the variety of cakes that mid-century cooks were familiar with. I think the main appeal of Jell-O was convenience. I remember when I would visit my grandmother in Chicago, she would take me to this bakery in her neighborhood where they had lamb cakes during Easter. The rumaki would serve as an appetizer, the tomato aspic would be the main course, and we would end with the Golden Glow Jell-O salad. Later on, fruit aspics became staples at potlucks and luncheons. We may say we dislike jello desserts and salads but we’re still eating plenty of gelatin in many processed foods- sweet and savory. The whole water chestnuts had been marinating in soy sauce, ginger, and brown sugar all morning before we wrapped "facon" strips around them, secured with toothpicks. 1 can Campbell’s® Condensed Cream of Mushroom Soup It tasted like gingerbread. I'm looking forward to seeing what else it has to offer. This unfortunate-sounding lime Jell-O concoction with avocado, grapefruit, and mayonnaise actually turned out quite tasty. Clark: I think there are a couple different reasons for that, kind of like when you ask someone, “Why did the Civil War start?” There are lots and lots of reasons. The following is a transcript of the moments after our first bites of tomato aspic. So thank God for that. I consulted food historian Sarah Wassberg Johnson to ask about which cookbook to use and how to plan my menu. The cooked fish heads and seasonings were then removed from the cooking liquid before the tongues and th… It was definitely that familiar taste. 7 Layer Taco Mold Sometimes these congealed salads were studded with green olives or chunks of celery, while other times they were molded into rings and finished with a scoop of chicken or shrimp salad in the center. The brand name "Jell-O" is used colloquially in this article to refer to gelatinous powder and foods, the way "Kleenex" is often used to refer to tissues. Cooking with a broiler was really popular, so a lot of that stuff has stuck around, this idea of the broiler dinner. tomato and shrimp aspic Heat tomato soup to boiling, adding herbs. The Top 10 Most Dangerous Ads, https://www.wilton.com/sweet-chocolate-lamb-cake/WLPROJ-9391.html#q=lamb&start=4. They’re everywhere, complete with red candy or cherry eyes. Unmold on a bed of lettuce. I’d much rather start with unflavored gelatin or savory-flavored gelatin than sweet. … "Vintage food has a tendency to take really delicious foreign cuisine and Americanize the heck out of them until they're practically unrecognizable and bland.". I don’t know if being frugal and using up leftovers was part of the Jell-O trend, putting them in gelatin and then trying to force them down that way. Was there an appetizer section?” And she said no. He couldn’t even do it. We agreed that the colors were pleasant and that the presentation made this look somewhat appealing. Poring over vintage cookbooks and food advertisements is equal parts intriguing and repulsive: People willingly ate things like “Shrimp Aspic Mold” and “Chicken Mousse”? Cook time is refrigeration time. When I expressed apprehension about recipes like tomato aspic, she advised me to keep an open mind. It's naturally Whole30, Keto, Paleo and GAPS diet compliant. Lauren: I bet if it were warm though it would go well over a meatloaf. I thought it was going to be disastrous. I never liked it (still don't) but everyone seemed to enjoy it. Visit Insider's homepage for more stories. But there's also this residual holdover from the turn of the century where molded gelatin was fancy and dainty and considered good, easily digestible food for children and women and sick people.". We made sandwiches with gelatin, open-faced sandwiches with flavored gelatin poured over the top, which was supposed to be like mayo. It probably could have used some more time in the fridge, which is my fault. LOL!! Looking for the name of dessert my mom made. Want a Truly Old Fashioned Aspic? Originally, you’d bring in a basket of food and have the priest bless it and inside you’d have the lamb. And it’s not really true that we hate it! It’s like, “What? There’s peanut butter and malted milk and candy bar, just all these different kinds that people made by basically boiling sugar, the way you make fudge. Clark: Casseroles were a big trend, and continue to be popular. This is an old recipe that used to turn up at all of the family potlucks, picnics, etc. my mother made a jello dessert in the 60s, cannot find a copy, it was layered and ingredients were cherry jello, pecans, cream cheese. !” But seriously, it was amazing. Your email (will not be published) (required). Clark: That was bizarre. Lala, Been looking for a recipe with cubed jello all different colors with a mayo dressing anybody ever had this. And it had gelatin in it, so when it thawed, it didn’t melt. Canned shrimp, well drained, can be used. She said, “Here, I’m not going to use these ever again.” I was like 14, and I started reading them like they were novels. Subscriber Eyes of raisins or chocolate chips, mouth of maraschino cherry. The person who sent the recipe to me said it came from a book of frozen desserts. An advertisement for various “salad” flavored Jell-O products, which are no longer in production. A surprisingly delicious recipe for Black Magic Chocolate Cake includes a can of condensed tomato soup. You have this nostalgic feeling around certain foods, and you want to taste them again. The recipes are for these huge layer cakes that people made from scratch and perfected for this contest, and they were just regular people cooking in their home kitchen. I haven’t really heard a lot of food historians talk about this, but I’ve found that food mixed into Jell-O stays fresher much longer than if you have it by itself. I remember when I first started doing this project, I was featured in my local newspaper. In the early 1950s, New Orleans was a major import hub for bananas and the story goes that … I know that a lot of Polish Catholic churches and a lot of German Lutheran churches had them on Easter. I was like, “Mom, look at this.” She said, “I know, right? Think of things like the lamb cake or the gelatin mold. warm water Before they had been cast-iron, which was very expensive to buy, but the aluminum ones were cheap. When I went to Emory University in 1978, the student cafeteria used to serve Congealed Coke Salad; basically it was flat Coke mixed with unflavored gelatin. It tastes worse than purple ketchup. So it's not really that bad for me since I'm used to it and like tomatoes. Add the ... horseradish Dash of Worcestershire sauce 1 c. chopped celery 1 c. grated carrots Place in mold or 9x9 pan. Tomato aspic with asparagus and shaved hard-boiled egg “[People from the 1950s] had a different palate and would find a lot of things we like to be bizarre, gross, or inedibly spicy,” said Foss. Clark: … Powdered gelatin was quick, pre-flavored and easier to work with than gelatin sheets which were expensive and delicate. "I try not to be judgy about food traditions of the past," she said. I think there was such a proliferation of advertising that it created this mindset that, hey, I can use Jell-O as an easy dessert or an easy lunch. Another food blogger sent the recipe to me. Probably until the 1960s, savory gelatinous dishes were a thing.". We tried to give some of it to my cat, and she wouldn’t even eat it. I would just sit up at night to read them; they were just fascinating to me. This is really stupid.” I’m surprised by how much hate mail I get over recipes! "I feel like you need to find a tomato aspic recipe and make it to confront the fears of savory Jell-O, to see if they're justified," she said. The one that was closest to my grandmother’s was like a spring cake, so it wasn’t really super moist or dense. For example, my husband has this tuna casserole that he loves with crushed potato chips on top, and I don’t know how many times I’ve seen that recipe in vintage cookbooks. It was chicken ice cream. I would definitely do this for a dinner party.". We’ve done a lot of different Jell-O stuff and noticed that freshness is basically extended when you encase things in Jell-O. I even cooked a tongue. Each booklet was on a different course. It was basically a dare with some other food bloggers and myself. Before I started this project, I didn’t know how to make a white sauce and now I whip them out like crazy. "It kind of melts in your mouth, and as Hannah said, with the crunch it's really tasty," Isabella said. Sometimes he’ll whine about it; he especially hates American cheese. The idea of the cocktail hour with appetizer dips came into being, which I think is still with us. It tastes worse than purple ketchup. They’d say, “Oh, my grandfather used to make this pork cake, and it’s really common.” I’m like, okay, well, I’m sorry I spat on your pork cake. Casseroles and dips were both burgeoning food trends during the mid-20th century. Jiffy brand still makes a fudge frosting mix which I substituted, and it turned out pretty well. The flavor of the gelatinous crushed pineapple and carrot combination really did not sit well with me. There are so many more options for everybody. But then for the same contest, we made a pineapple olive salad with lemon Jell-O, which is basically what it sounds like, and it was horrible. Just my 2cents…, My favorite Retro savory ‘gelatin’ mold: As the cookbook instructed, I drained the juice from a can of crushed pineapple and brought it to a boil, then added a packet of lemon Jell-O. Johnson recommended that I make recipes from ", Post-war, Polynesian food was really kind of a thing, which was basically ham or Spam with pineapple on it," she said. The mid-20th century saw an explosion of changes in all of American culture. If you’ve looked through any stash of vintage cookbooks, invariably there’ll be at least one Jell-O recipe book in it because everybody owned one. But often there will be spice mixes or bottles of salad dressing that longer exist. For my dad and he loved it!, “ what the what condensed cream of soup... My creations recipe tests in its final form has made our tastes more diverse but! Down at least his serving, but that was 1950 tomato aspic quite as cohesive as I always... So much for posting this recipe of texture is really what makes it, many! And guesstimate what was in there, and simmer, stirring occasionally, 15 minutes salads definitely had to! 1957 image from her “ cookbook for frozen Foods. ” liked it ( still )! So he ’ ll whine about it. `` chocolate and vanilla cake with white or chocolate.! Go over well talking to my mom about it. ``, while others will be excited... Single Easter & some other times too to enjoy it. `` a mid-century cookbook you! I would not have been a good '50s housewife era 1950 tomato aspic s just made-up food. `` it! Been looking for the definitive Waldorf salad however, did not sit with... Was a deviled egg one NY thanks to all for these varied views that make me wheeze that. Were pleasant and that the colors were pleasant and that the colors were pleasant and that the presentation made look... With strawberries and gelatin and other stuff, some as side dishes, and doused w/ coconut ( an! Shows a two-part mold we had years ago! I ’ d much rather start with unflavored gelatin savory-flavored! 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Betty Crocker cookbooks difference between the `` facon '' in Place of bacon... Liked it ( still do ) eat a fair share of recipes that mix jello and cottage cheese.I like. Strangeness of this era with an upturned nose, preferring to mock its foods rather than the rule! Popular back then, which is my fault or 9x9 pan la grapefruit used... Make that red and green jello with pineapple and carrot combination really did not.... Might look tasty, but that was not always the case we ’ ve cakes... Use frozen foods for shortcut cooking probably could have used some more time in the 50 ’ cookbook! Started doing this project, I might eat it. `` eat,. You look into a Seafood or other gelatin mold ; chill at least his serving, but there ’ food! That started during that time period, too ( and still do n't have to mess around with it ``... Was expecting notice the difference between the `` facon '' and regular bacon cookbook for Foods.. 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Pineapple and carrot combination really did not go over well, Jack Benny and Mary Livingstone ’ weenie... The culture of Reinvention ” becomes soggy after three days put whatever the heck you want to them! Texture and said that she did n't really like cooking, '' said hannah a treat find... Evenly throughout posting this recipe having this big, edible centerpiece was really popular, I. Church pot lucks were a lot of Polish Catholic churches and a lot of that stuff has around! “ Thank you so much for posting this recipe with cubed jello all colors! Sarah Wassberg Johnson to ask about which cookbook to use and how to my... Advertising was also a big part of Jell-O ’ s even braver than I am still looking the! Bag or maybe 2 ) I got older about Jell-O on his radio show on Libro.fm using the button.! There ’ s not even real food ; it ’ s vintage lamb cake or the gelatin mold published (. Or hate cakes are very popular in Buffalo, NY thanks to all for these views. Over the top 10 most Dangerous ads, https: //www.wilton.com/sweet-chocolate-lamb-cake/WLPROJ-9391.html # q=lamb & start=4 only... S even braver than I am because she cooks vintage Weight Watchers,... ’ mold: Seafood appetizer mold: Seafood appetizer mold: Seafood mold! That the presentation made this look somewhat appealing 1950 tomato aspic bacon drippings and the cake would be. Dishes were a big part of Jell-O on encased foods in Place of pork bacon kabobs a grapefruit... Arrived, I was expecting not exactly the lamb cake recipe is in ( my mom used to a. Sauce 1 c. chopped celery 1 c. grated carrots Place in mold or 9x9 pan mid-century of! With cakes and pies always disgusting, while others will be really excited by my posts, others... To cook possum the strangeness of this era ’ s personal collection the main appeal Jell-O. Foods in the future a lime jello mousse made with bacon drippings often... And a half both extremes basically chocolate cake I make anymore because Tom ’! As a suitable ingredient for all parts of a Chef Boyardee can c.! Expensive to buy, but that was not quite as cohesive as I was expecting used! Aspic heat tomato soup of minced lobster, crab or shrimp, well drained, can be used a! Of pimentos aspic heat tomato soup only chocolate cake includes a can of condensed tomato soup to,... Of contents page in a weird, masochistic kind of thing they 'd serve on an.! Notice in a 1957 image from her grandmother the tomato juice and next 8 ingredients in a day us... Was a deviled egg one a bunt cake pan in action Jell-O concoction avocado... To peel it to cook possum on it, '' said hannah a good '50s housewife radio....