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

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This entry was posted on Wednesday, August 27th, 2008 at 6:36 pm and is filed under Health. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.