Knowing my love for all things vintage & gelatin, my friend Karen snagged this book from her grandmother’s collection (don’t worry–we gave it back!) It is the Knox On-Camera Recipes Gel-Cookery Guide. Printed in 1960, the guide is a print-version of TV demonstrations and (according to the introduction) “gives you a new look at the many rewarding uses of Unflavored Gelatin(e).”
Basically, the recipe book takes delicious dishes–like gazpacho, spinach salad, Waldorf salad, deviled eggs…and gelatin-izes them…which creates beautiful and yes, slightly weird, molded presentations (as seen below).
While I am super-interested in trying to make a savory gelatin dish just for the nostalgia of it all, the thought of molded avocado and tuna kind of makes my stomach turn. Part of me thinks that there’s a reason Jello survived in its sweet form…and maybe we should just leave savory gelatin in the past.
How about you? Have you ever had a savory gelatin dish? Would you ever try one?