Molded meals
Aspics inspired bizarre dishes, but rarely appetite
By Corbin Crable
It seems that aspic – that clear, savory jelly, not to be confused with Jell-O – was ever present in the cookbooks of the 1950s. It surrounded fruits and vegetables, eggs, poultry, even fish. If it was edible, it could be suspended in gelatin and pass as a midcentury dinner party “treat,” …
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What were we thinking? Bizarre dishes of yesteryear
by Corbin Crable
The star of the show in this month’s issue of Discover Vintage America is the aspic – that oft-consumed dish that seemed to be synonymous with kitchens and dinner parties of midcentury America. But I’d like to introduce you to some of its lesser-known cousins, true culinary disasters that we all hope don’t make a comeback anytime soon. You can view the images accompanying each food here: www.msn.com/en-gb/foodanddrink/news/33-strange-and-spectacular-foods-from-the-20th-century/ss-BB1ndgx7#image=1
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Image created by adobe firefly