Gelatin Molds and Aspic
Aspic is savory and traditionally made with some kind of animal stock, like chicken, pork, or beef. Gelatin refers to sweet or non-savory dishes, like a Jell-O salad. I came across this article in Gastro Obscura that goes into this subject in more detail with interesting and very unappetizing graphics.
How America Embraced Aspics with Threatening Auras
– From futuristic test kitchens to Under-the-Sea Salad, midcentury Jell-O took a turn for the weird. –
BY DIANA HUBBELL MAY 10, 2022
“The lamb ribs lie in a precisely arranged herringbone pattern, surrounded by nubs of green beans, hard-boiled eggs, and capers, all entombed in a flavorless, wobbling mass. A two-tiered tower harbors swirling clouds of mayonnaise anchored by erect stalks of asparagus. An acid-green, lime-flavored mound holds a can’s worth of tuna speckled with pimento olives. Few foods today feel as anachronistic as the gelatin “salads” (a catch-all term for dishes sweet, savory, and everything in between) of midcentury America.”
See the complete article here.
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Remember Head Cheese? Poor people’s food – made with the head of a pig, sheep or cow.
Wasn’t made pretty with olives, kiwi – just slices of cheek, tongue, and whatever wasn’t bone.
Just think of serving this to kids now …