I like gelatin but I must admit that the combination of meat with gelatin doesn't thrill me. I grew up with lots of Jello for dessert but mostly it was combined with fruit or a whipped topping. I remember the first time I saw a tomato aspic mold, I was about 20 years old, I couldn't understand why in the world someone thought that combining Jello and tomatoes was a good idea. (Now, if you like tomato aspic, please forgive me for the above comment, we all have our food preferences).
So for this Food Friday, a gelatin recipe you are probably glad no one made yesterday for Thanksgiving. This is one of many in this genre.
I highlighted this cookbook and recipe before. You can read that posting here.
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| From Spirit Lake Cook Book (1937). |
