 The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing. Y'all know we appreciate the absolute beans out of you, right? When we posted the Frank and Corn Crown recipe, along with a tossed gauntlet to document your efforts at home, we were downright giddy when reader Sarah picked it up - and deftly so. Giddy turned to gobsmacked when we realized that she wasn't the only one. So – as long as we can keep finding fun, festive vintage recipes, once a week we'll post one and double-dog-dare our readers to blog about their efforts - with snapshots of the final product. Leave a link in the comments and we'll show 'em off. "Aspic," you say? Why yes. Yes we did. We've also been known to say "congealed salad" or "vegetable congeal," but only when we're visiting our North Carolinian in-laws and have the chance to pop by the K&W Cafeteria. Basically, it's a Jell-O salad, laden with vegetables and, as they're advising in the recipe below - meat. Cold meat. The illustration above purports to contain ham, tongue and chicken, but for all we know, it could be corned otter and wildebeest carpaccio. Let your butcher be your guide and have at it. The recipe: Post a link to your blog entry in the comments or upload via iReport and we'll feature your creation in an upcoming post. Now get your aspic in gear!
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My son just found a 1941 box of tomato jello!
Hi Kat, thanks for the interesting posts on vintage cookbooks and bringing some attention to a stage of culinary history a lot of people want to forget. My husband and I eat a vintage recipe weekly on our blog, so we were more than happy to take up your challenge!
http://www.midcenturymenu.com/?p=13990
That was pretty cool. Thanks for posting.
I made it! Here is a link to my blog post about it..The Stripper Housewife: http://www.peekaboopointe.blogspot.com
xoxo
I actually finally got my hands on the Charleston, SC, Junior League's cookbook from 1950 (Charleston Receipts, yes, they spelled it that way on purpose). It's long since out of print and is still widely used and a pretty hot commmodity in the South for many folks.
I had only had an aspic (tomato) once in my life, and I laughed when I saw how many aspic recipes there were in that cookbook! One of them had sliced boiled eggs and chunks of cold chicken IN it. I can't get too excited about that one, but some of the vegetable or cheese ones do intrigue me...have to check it out!
I am more than slightly obsessed with Charleston Receipts. The Otranto Club Punch is...deadly.
Okay, I made it! Well, a version of it anyway. Here's the link: http://wp.me/p1hSI-E4
That is AWESOME! We'll post soon.
Too cool and a great read. Adventurous family, the best.
Although I think I'd like to try this, just to see if I can do it (where do I buy a jello mold?), I have to admit, my gut reaction was "ewwwww".
I've got a bunch of copper molds and I've been wondering what to do with them...
My only problem is I'm not sure I can get someone to test it with me... and I'm not going to make something like that all for myself (and I'm not sure I'd like it either... haven't really tried aspic dishes though I should... being interested in Victorian food and all...)
Alright, well when it comes to challenges I just can't say no. If I can get anyone to volunteer for a taste testing I'll post a link to my blog. Wish me luck :)
I'd give this article a +1 just for the reference to K&W ... but the "congeal" is NOT the reason for going there.
Some things are best left for the history books.
My last name is Kinsman and my husband's is Wagner and I am SERIOUSLY considering a K&W tattoo. Fried livers & congeal for me. Prolly some greens and stealing some hush puppies from the aforementioned husband's plate.
But what if I don't have a refrigerator Cabinet?
If you use some Spicy V-8 it is wonderful.
I just might try it...
the seven second video of someone cuffing a wad of jello around with a spoon: can someone tell me why that is important?
Important? No. Funny - I think so. It's pretty much the recipe, and aspic is comedy gold.
Aspic is fine...but using lemon-flavored, presumably sweet, gelatin? ugh. Give me a nice tomato aspic any day.
You're kidding, right? No wonder the commies beat us into space! I haven't seen anything this disgusting since that haggis that ruptured in my kitchen (which had to be remodled just to get the smell out!) I hear that they have come out with vegetarian haggis, for those of us who don't want meat but would still like diarrhea....
Trolls everywhere...
Try writing your own material.
surfdog11: I'm just HOWLING with laughter. THANK YOU: "for those of us who don't want meat but would still like diarrhea...."
You ask, I answer:
http://allrecipes.com//Recipe/vegetarian-haggis/Detail.aspx
See, not so funny when the stuff actually exists, huh?
I actually like aspic; it's one of my family's Christmas traditions, and it brings back good memories of my grandmother and how she loved it so much. This particular recipe, though, sounds foul.
Something about things in Jello... even fruit sometimes is too much... but meat and vegetables? Just the thought of that particular 'texture conflict' makes it hard for me to swallow.