Three Recipes, Three Kitchens, Six Cooks – It’s The Wiggly, Jiggly Vintage Gelatin Cooking Challenge (2024)

It’s either fondly loved or fearsomely loathed. It’s a hodgepodge of color and creativity. It’s wiggly and jiggly. It’s sweet or savory, saucy or solid. And depending on how you prepare it, it’s silky and smooth or chunky and lumpy.

Today in the Vintage Kitchen we are talking about gelatin. That powdered concoction of collagen that originated in the boiled hooves of calves back in the 1700’s and now can be found in slim paperenvelopes, dry and granular, in grocery stores around the world.

Three Recipes, Three Kitchens, Six Cooks – It’s The Wiggly, Jiggly Vintage Gelatin Cooking Challenge (2)

Food suspended in a translucent, quivery clump doesn’t necessarily sound or look appealing to our modern selves but there was a time in history when this type of dish was considered the essence of elegance. For centuries, gelatin has been used in cooking but in the 1930’s aspics, mousses and molded gelatin salads began to rise in mass popularity among both the upper class and the lower class for two entirely different reasons. Affluent, upper-class society enjoyed such dishes for their delicate and artistic composition while lower working classes, struggling to get through the Great Depression, valued gelatin as an inexpensive source of protein that came with an added bonus of being able to disguise and transform leftovers.

Three Recipes, Three Kitchens, Six Cooks – It’s The Wiggly, Jiggly Vintage Gelatin Cooking Challenge (3)

Here in the Vintage Kitchen, we are not big on wasting food noron cooking up unappealing vintage recipes for the sake of mocking their unpleasant attributes. For decades throughout the 20th century people of all ages, income levels, races and genders ate and adored gelatin recipes, so it is in that vein, that we set out to explore these beloved concoctionsto see how they might stack up in today’s foodie-conscious culture. Will our modern palates love them just as much as they did decades ago? Or have we become more finicky in the way we approach, prepare and taste our contemporary everyday fare?

In this post, we are diving head first into three vintage gelatin recipes steeped in the culture of mid-centuryAmerica. Gelatin may have seen its rise to fame in the 1930’s, but its absolute height of popularity came in the 1950’s where two of our recipes originate. In that decade, more women worked outside the home than ever before making time a newly juggled commodity. Gelatin-based salads, desserts, and main entrees were quick to prepare, could be made well in advance of the dinner hour and retained their shape and consistency for days in the refrigerator. This was the perfect meal-planning solution for busy women acting as wife, mother, career professional and caretaker all in one. Companies like Kraft Food (makers of Jell-O) responded to the demands of mid-century women by continuously creating and rolling out a plethora of newly invented flavored gelatins during the 1950’s that, in-turn, spawned thousands of unique recipes ranging from sweet to savory. It was a heady decade full of potential and possibilities for both gelatin companies and creative home cooks!

Three Recipes, Three Kitchens, Six Cooks – It’s The Wiggly, Jiggly Vintage Gelatin Cooking Challenge (5)

By the 1960’s, the novelty of putting odds and ends into a gelatin mold had worn slightly. Gelatin aficionados were getting a little bit more sophisticated in their creations as well as their flavor pairings. They weren’t as apt to throw-in the leftovers, or disguise a boring vegetable but instead were creating recipes that were more about flavor than thrift. Food pairings were suggested, wines were recommended and serving situations thoughtfully addressed.

Three Recipes, Three Kitchens, Six Cooks – It’s The Wiggly, Jiggly Vintage Gelatin Cooking Challenge (6)

It is these two interesting decades in food culture that became the foundation for our very first experimental food challenge featuring four blog readers (plus two from the Vintage Kitchen), three states (representing the East and West Coasts) and three mid-century gelatin recipes.

Our goal for this challenge was to fully embrace the experience of making and tasting these past populars. Would we discover that they were difficult, time-consuming and confusing? Or would they be effortless, creative and full of flavor? Each team received the same recipes with the same ingredient list, but each team could choose whatever food brands they wanted and whatever specific types of ingredient they wanted. For example – one recipe called for 1 1/2 cups of shredded cheese, which left it open to interpretation as to what type of cheese. Finished product presentation was also left up to each team, even though some recipes offered serving suggestions or style notes.

MEET THE COOKBOOKS…

MEET THE VINTAGE RECIPES…

RECIPE No. 1: MOLDEDCUCUMBER MOUSSE (from The Blender Cookbook, 1962)

Harpie & Manny, RetroRevivalists from New Jersey, made their Cucumber Mousse using bottled lemon juice and dried parsley and decorated it in a ring of cucumbers with sliced tomatoes.

Here in the Vintage Kitchen, we used fresh lemons and Mediterranean sea salt along with parsley and organic cucumbers from the farmers market. We added our own bit of color by styling it with purple cabbage and fresh parsley. Just like Harpie & Manny we also used cucumber slices in the finished presentation.

Note how Harpie & Manny’s cucumber mousse has a lovely even consistency throughout. Our mousse in the Vintage Kitchen, had a two-toned effect with a bright green gelatin ring at the top. Not sure, why this happened but it did give our mousse an extra dose of wiggle.

Overall this recipe was very interesting. It was light, airy and creamy. Harpie thought it was a breeze to whip up in the blender but found the ingredient interpretation a bit tricky when it came to the onions. “The directions are challenging to interpret: should we add a slice of a medium onion, or slices of a medium onion? I settled for something in the middle.”

In the Vintage Kitchen we struggled with this same issue, was it one thinly sliced medium onion or one thin slice of a medium sized onion? For the VK versionwe finely sliced a whole medium onion, but after tasting the finished product, would definitely cut way back on the onion to about one slice. All that onion led to a strong taste which wasn’t terrible just tangy! Having said that, if you are a fan of cold cucumber soup then you would love this recipe. It’s refreshing and summery and pretty in color. The original recipe suggested pairing it with cold poached salmon or trout, which would be really good. It would also be delicious served on of top of smoked salmon and crackers or smashed with avocado onmultigrain bread with lemon and fresh herbs. Both Harpie and Manny and the Vintage Kitchen would make this mousse again, experimenting next time with a bit less onion. Harpie thought it made an excellent alternative to lettuce leaf salad.

RECIPE No. 2: JELLIED CHEESE RING SALAD (from the Silver Jubilee Super Market Cook Book, 1955 edition)

RECIPE No. 3: SPANISH CREAM (from the Silver Jubilee Super Market Cook Book, 1955)

Creativity really ruled the roost with this recipe Harpie and Manny added an elegant drizzle of chocolate sauce and fresh strawberries to theirs.

Marianne and Olivia topped theirs with a dollop of homemade blackberry jam and served it on a gorgeous antique plate.

Here in the Vintage Kitchen, we topped our Spanish Cream with the last of this season’s sweet Ranier cherries. We served it on a vintage JAJ Floral Pyrex plate that was made in England in the 1960’s and dusted each piece with a sprinkling of cinnamon.

Each team agreed that the Spanish Cream was by far their most favorite recipe of the three and definitely one to be made again and again. Harpie loved that it was sweet but not too sweet in taste, silky smooth in texture and refreshingly cool in the heat of summer.

Marianne liked the fact that this recipe was made up of a few simple ingredients that turned into an eye-catching, delicious treat. “I think jellied foods first appealed to people because they were pretty and a bit of a novelty. Take the Spanish Cream for example. All you need is milk and a few eggs to make a really special looking dessert. Top it with some fresh berries or jam and you have an elegant dish from ingredients most would have on hand.”

Here in the Vintage Kitchen, we loved that the consistency of the Spanish Cream was light and airy, making it a great dessert choice following a heavier meal. In tastewe found it to be most similar to flan or rice pudding but not as dense in texture. Marianne likened it to a cold marshmallow or even a tapioca pudding. Because of its simple combination of basic ingredients, there is lots of available room to add your own creativity by adding extra flavor enhancers and playing around with the styling, which makes this dessert completely customizable to each cook’s preference. Next time Marianne and Olivia make it, they will be experimenting with a coffee version. Harpie and Manny will throw in an extra dose of vanilla and top it with maraschino cherries. And next time we make it in the Vintage Kitchen, we will be experimenting with a local honey and Greek yogurt version.

So enjoying two out of three of these vintage recipes wasn’t so bad! Each of us embarked on this challenge with our own pre-conceived notions about jellied foods. Harpie and Manny weren’t sure that a gelatin dish could taste good if it was anything other than sweet. “Could savory jello recipes be tasty? Or are we too ingrained in that jello is supposed to be sweet and fruity? Coming from the 1990’s baby background that the Retro Revival staff was born in, jello desserts were only fruit flavored. Anything that wasn’t fitting of that description was considered unpalatable. Once we tried the cucumber mousse (which was the first recipe we made), our feelings immediately changed. Unlike what we expected – suspended savories in a flavorless blob – we got a light and tasteful alternative to boring green salads.”

Marianne addressed the preconceptions about the congealed consistency factor. “I think many people are afraid of gelatin or they don’t realize that it can be used to create something of a creamy texture. The expectation is that it will create something solid and jiggly. But it has so many uses beyond fruit gelatin desserts. Initially, by participating in this challenge, I was interested to see what kinds of textures would be achieved. Would jellied cheese be better than it sounds? Would I find the next “wow” dish to bring or serve at my next dinner party?”

Here in the Vintage Kitchen we were excited too at the possibility of discovering something new in these old recipes. We were curious to find the attraction of this type of cooking and to understand why people would prepare and eat jellied foods. We went into this project thinking that vintage gelatin dishes were going to be primarily a flavorless mix of strange ingredients. We were pretty certain that our modern palate, so trained on enjoying and seeking out fresh whole foods, would reject the idea of tucking into a quivery conglomeration of cold cut-ups.

Surprisingly though, after completing the challenge, we were all pleasantly enlightened. Gelatin was no longer the oft-putting substance we once thought it was and it taught each of us a new way to look at how it ties together the consistency of food in a variety of formats. It was also really fun to work with. Each recipe was quick to make and exciting to style. Like blank canvases, gelatin offers an artistic form of expression combining simple, tactile arrangements of food, texture and color. As you can see from our above photographs each team presented their finished dishes in entirely different ways. Other than decorating a cake there are not that many types of food that yield such widely diverse creativity in the presentation department.

Marianne brought up a good point about the availability (or in this case the non-availability of ingredients back in the 20th century that aided the aspect of artistic merit.“Vintage cooks used everyday ingredients to make something special. Today we are so accustomed to getting exotic ingredients from all around the globe. Vintage cooks didn’t have that option. So, for special occasions, they used what they had and elevated them to a new level with gelatin. Appearance must have been very important. By today’s standards, the original recipes aren’t what most people think of as visually appealing but you have to admit they are all kind of show stoppers.”

Would we rush out and buy boxes and boxes of gelatin tomorrow and eat it every dayfrom here on out? Probably not. But we wouldn’t run away from it now either. In this cooking experiment, we discovered avaluable place for the humble gelatin recipe. The powder package still holds up (no pun intended!) carrying with it the same essence of possibility and potentialthat it had in the 1950’s and the 1930’s and the centuries before.

Harpie and Manny thought we were still a few years away from seeing a gelatin resurgence in popular American cooking. Marianne and Olivia thought that with a good marketing campaign and better names for dishes (for example, Honeyed Goat Cheese Mousse with Yakima Peaches, Sliced Prosciutto and Basil instead of Jellied Cheese Ring Salad) that people would be more willing to experiment with and accept a jellied food dish. Here in the Vintage Kitchen, we think this is the perfect time to see gelatin rise in popularity again. Watch any episode of Chef’s Table…

and you’ll see professional cook’s experimenting with all sorts of materials to elevate their food to a new level of sensory experience. Gelatin has all the attributes of attaining something truly marvelous with a modern approach. We may not be as apt to enjoy Jellied Eggs with Prunes or Olive-Studded Ham Loaf but we don’t HAVE to eat those combos anymore either. As Marianne said we have the world at our finger tips so the set of ingredients for our next jellied dish is limited only by our imagination. And that, dear readers, is the true noveltyof a good gelatin.

Cheers to our brave and industrious kitchen experimenters Harpie & Manny and Marianne & Olivia, for joining us on this fun-filled cooking challenge through the wiggly world of gelatin. Keep up with Harpie and Manny on their Retro Revival blog here.Findboth of the vintage cookbooks (plus many more unique mid-century ones!) in the shop here.

A Special Note on the featured cookbooks in this post: The Blender Cookbook (1962) features over 275 pages of vintage recipes intended entirely for creation in the blender. You will never believe the wide range of inventive and innovative recipes that these two Paris trained Gourmet magazine food editors turned authors came up with for all meals of the day! The Silver Jubilee Super Market Cook Book (1955) celebrates the 25th anniversary of the opening of America’s first supermarket. We previously featured this cookbook in a post about supermarket founder Michael J. Cullen, which you’ll find here.