70s jello salad

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The History of Jell-O Salad

when mrs john e cook entered a recipe,contest sponsored by knox gelatin in,1905 she set expectations high the new,castle pennsylvania resident dubbed her,submission perfection salad whether or,not it lived up to the name depends on,your tastes it featured common salad,ingredients like chopped cabbage red,peppers celery all suspended in the,gelatinous package to serve it cook,recommended scooping the squishy,concoction into hollowed-out bell,peppers,perfection salad didn't win the top,prize but it was hardly a failure the,panel of judges which included boston,cooking school cookbook author fanny,farmer awarded miss cook third place and,send her home with a hundred dollar,prize that was just the beginning of the,dish's success though modern diners may,think perfection salad stretches the,definitions of both perfection,and salad turned out to be exactly what,americans were craving at a pivotal,moment in history and speaking of,craving i am particularly not craving a,bite of this horrifying concoction the,ring around the tuna from 1962's joys of,jell-o but for you all i will try it,oh boy this is gonna be bad,hi i'm justin dodd welcome to food,history though it occasionally appears,at church potlucks and thanksgiving,celebrations jello salad is largely,considered a relic of a bygone era it's,hard to believe that half a century ago,the dish was seen as an elegant addition,to any dinner spread before i get into,the decline of jello salad let's start,at the recipe's not so humble beginnings,gelatin was a delicacy in pre-industrial,europe to make it cooks boiled,ingredients like animal bones and,tendons for hours strained the liquid,and then waited for a jelly-like,substance to congeal on the surface the,gel was made from collagen the proteins,that provide structure to connective,tissues in the body the cartilage,connecting bones contains a lot of,collagen which is why animal bones are,common source of the ingredient in,cooking because drawing collagen out of,bones is such a slow labor-intensive,process only the wealthiest homes with,fully staffed kitchens had the resources,to make gelatin outside of special,occasions these households made the most,of it by molding gelatin into impressive,structures called aspects that encased,other components dishes became even more,elaborate as the centuries progressed in,the 18th century famous french chef,marie antoine karem brought gelatin to,napoleon's imperial court his aspects,included fine ingredients such as,truffles sweet breads and calves tongues,as is the case with many french foods,thomas jefferson is credited with,introducing gelatin to america and as is,the case with roughly all of those foods,it's not true there are recipes in the,colonies for cavs foot jellies decades,before jefferson started talking about,him but jefferson was a fan of jelly,dishes he developed a taste for the,unique texture while living overseas and,he had his enslaved chef james hemmings,recreated back home in virginia hemings,used the formal culinary training he,received during jefferson's diplomatic,mission to france to make a wine jelly,flavored with lemon sugar and nutmeg,jefferson reportedly loved gelatinous,dishes so much that he considered,renaming his famous plantation,montigello,okay that one's not true but in my,defense i'm an idiot as wealthy,americans started serving aspects at,dinner parties scientists were working,to bring gelatin to the masses made from,the parts of livestock many people throw,away gelatin had the potential to be a,cheap protein source it was the process,of preparing it that required valuable,time and labor most families couldn't,afford to spare american engineer peter,cooper offered a solution to this,conundrum when he secured a patent for,the world's first powdered gelatin in,1845. his product consisted of dried up,granules that could be reconstituted,with water at home packages of peter,cooper's gelatin were cheap and turning,it into something edible took a fraction,of the time required to make this stuff,from scratch cooper's patent called for,dissolving powdered gelatin in hot water,and then chilling the liquid to set it,in a mold not too different from what,jello makers do today,after processing gelatin manufacturers,slice up the substance and dry it once,the product has been dehydrated it's,ground into a fine powder the special,chemical properties of gelatin make it,possible for home cooks to turn flavored,powder into a jiggly dessert in the,shape of their choice at room,temperature collagen which is what,gelatin is made from consists of a bunch,of triple helixes these helixes consist,of three strands of amino acids called,polypeptide chains wrapped around one,another with weak bonds holding them,together when boiling water is poured,over dry gelatin these bonds dissolve,and the helixes fall apart leaving a,puddle of loose polypeptide chains,adding cold water to the liquid and,chilling it in the fridge rebuilds the,bonds in the triple helix structure and,a

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7-UP MAYONNAISE Jello SALAD Retro Recipe Test | You Made What?!

7-UP MAYONNAISE Jello SALAD Retro Recipe Test | You Made What?!

Greetings my beautiful lovelies hello. It's Emmy welcome back to another retro recipe test today,I'm going to be making,7-up salad,So many of you chimed in via social media that you want to see this recipe made and tasted so here,I am today with my jello mold,Let me take you into the kitchen and show you what I did to get to this stage so in a medium saucepan,We're going to heat our 7-up along with our mini marshmallows,We're going to bring this up to a boil on medium heat and keep stirring,This until everything is completely dissolved. So once our marshmallows have dissolved, we're gonna add one small packet of lime jell-o,Mix that up until the jello is well incorporated,And then we're going to add our cream cheese you might want to cut this up into pieces a little bit to help it dissolve,And keep stirring this on medium medium-low heat until,You have this,Ectoplasmic ooze color and all the cream cheese is melted,Next we're going to add our crushed pineapple and our maraschino cherries,Now we're gonna take this off the heat and in a large bowl we're going to combine our cool whip and,our mayonnaise. Mix that together and then add our green jello mixture to that,Then we're gonna mix this all together,And then we're gonna pour it into our mold,,We're gonna place it into the refrigerator and chill it for at least six hours. It's best to do it overnight and,Dun Dun Dun Dun! We are with our jello mold. This is actually a pudding mold. That's why it has this lid,more like a traditional Figgy Duff or figgy pudding something like that or bread pudding. Unlock it and,There it is,Smells like mayonnaise I definitely smell some mayonnaise it smells just slightly vinegared. Yeah, but this is definitely going to be sweet,There's a ton of sugar in this. Before we continue,I should mention that I have a retro recipe playlist up the link there and there,,And if you're at all interested in gelatin or ring molds that is definitely a place of much joy. All right,Now let us try to get this out. In my past experience what I've done is I've taken a bowl of water,don't want it to be too hot. We're gonna take a thin and paring knife and kind of,Loosen it,We're trying to do is trying to get some air in there,So it'll release so when put that in there for just a few seconds,One two three four five six seven eight nine ten,Quick ten seconds that was just warm water here we go,Let's shake,Did that come out?,Nope,No,,Let's try that again!,So I've got some more hot tap water let's try that again shall we,Now let's try this again, let's do it for another ten seconds,One one thousand two one thousand three one thousand four one thousand five one thousand six one thousand seven thousand eight 1,009 1,010,Let's do another 5 seconds just added measure,A good measure, okay, okay now place this back on top like this and here we go oh,All right,Not coming out,Come! Out! Of! The! Mold!,Let's try our knife technique. Oh you know why!,I forgot to go around here,Yeah, that's why,All right, let's try more hot water let's give it a longer bath,Yeah, I think this is probably the most aggravating part of these jell-o molds is getting it out,Cuz if you soak it too long you end up melting,The exterior of your jello, which isn't so fun,so,That was probably another 15 seconds,All right, okay. Jello mold be good to me,This is silly,It's definitely still stuck in there. This is so much fun. All right here we go,It's not coming out, let's try an offset spatula,Ooh ooh! I think I just heard it release,All right, so I just heard it go, *slurping noises*,and I believe,It's come out. Ready? Here we go,That was the most satisfying sound ever! My jello just farted, yes!,I'm so happy,Yes! Look at that,perfection,perfection perfection,Look at that my mint green tower of,mayo,So that a little bit of aggravation that happens when you're trying to get the thing out well,It's worth it when it comes out like this,Yes, so for a little extra holiday flare, I'm going to add a little bit of Holly. Of course,you don't want to eat the Holly, Holly is poisonous I believe. Who's gonna eat the Holly when this is so beautiful?,Alright alright. So happy that it came out,Yeah, you know if you use Holly be careful because it's spikey,Wouldn't Martha be proud of me? Look how beautiful that is it makes it look so elegant,Dude,Look at this mint green wonder! Isn't it amazing? it is satisfying all of my retro recipe,wishes, hopes and dreams alright. Let's cut into this and see what it's like,I do have to say I'm a bit concerned. I can definitely smell mayonnaise,I didn't think I would with all the other things that are going on, but I do smell it. So down in the description,You'll find the link to the original post where I found this in that blog post she talks about not tasting the mayonnaise at all,And that this dish is required at all their family holiday meals, and they've been making it for three generations,So they love it so perhaps the mayonnaise can be excused let's find out,Whoo

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How To Make 1950s Jell-O Salad

How To Make 1950s Jell-O Salad

hello darlings in this week's video,we're going to be making a spring salad,souffle which is otherwise known as a,savory jello salad,we definitely do not associate jello,with being savory nowadays when you,think of jello or jelly you think of,something sweet and delicious and,something that you have for dessert,definitely not something that you would,have for your midday lunch,with prawns and,salad bits and mayonnaise in it but,that's bizarre that's absolutely bizarre,but this is what was popular in the,1950s they loved having these savory,salads within gelatin and this is what,they would have served up at a 1950s,dinner party we're going to try and make,this very unusual savory salad today and,i don't have my hopes on it tasting,delicious so i did choose a somewhat,appetizing recipe from my 1950s better,homes and guns cookbook so this is,called a spring salad souffle so for,this recipe you'll need condensed cream,of asparagus soup,gelatin and i'm going to be using a,vegetarian jelly so the recipe does call,for lime jello and since my gelatin is,unflavored i'm going to be adding in,some lime juice i'm going to be adding,in some shredded cucumber shredded onion,diced celery,mayonnaise vinegar and parsley so let's,get on with it all right i've just come,over to the kitchen and i've got my pot,on the stove ready i'm going to mix the,gelatin into the water in this pot and,then i'm going to add in my cream of,asparagus soup,all right i've just opened up the,condensed cream of asparagus soup and,i'm just gonna add that straight into,here oh it smells strong,oh,whoa whoa whoa okay,sounds disgusting okay just mixing all,of that in together now,i'm just gonna add in a little bit more,water,kind of not really following the recipe,anymore but,i feel like this vegetarian gelatin is a,little bit different than regular,gelatin,so,let's see how it goes it just seems like,it's really thickened for the small,amount,of liquid that it called for in the,recipe the funny thing is this recipe,has really nice ingredients it has the,asparagus soup and onion and celery so,it would be really nice on its own but,not in a jelly,that's what makes it weird so and it's,going to be cold as well it's going to,be a very very different experience,it's looking a lot better at the moment,it's much smoother so i'm just gonna go,ahead and add in my other ingredients,now as i said before this recipe does,call for lime jello and because i used,an unflavored gelatin i'm going to add,in some lime juice,i feel like this is oh,oh my god okay so i'm just going to add,the,mayo into this and then some grated,onion and some vinegar putting the onion,in here now,oh and a dash of pepper,all righty so now that i've mixed in all,of that the mayonnaise is a little bit,clumpy in here so i'm going to put in,the electric beater because that is,actually what it asks for in the recipe,okay so i've turned off the stove even,though it's still a little bit warm it's,gonna stick this here and i'm gonna,blend this until it's nice and smooth,okay it's saying to,chill this until it's partially set and,then put into a bowl but i don't want to,put this in the fridge because this is,hot,so i'm just going to transfer this to a,bowl now,and i'll put this in the fridge,so maybe in 30 minutes we can come back,and finish this off so while the jelly,is setting i thought we could have a,little bit of a chicken montage so you,can see how modern mabel are going,outside mabel,come on,hi hello,hi girls,bye girls bye-bye,i'm going now,you can't come with me,no,each time i try and go inside mabel,seems to think that she can come in too,she just sits here and waits at the door,looking in like a little puppy,hi,mabel all right i have to say goodbye to,the chickens and get back to the jello,because it is almost fully set it's,meant to be partially set so it's,staying in the bowl but i can still see,it's got a bit of wobble in the middle,and it's warm underneath so the recipe,calls for me to beat the jelly until,it's thick and fluffy so i think that's,where the souffle part comes in,so i'm going to do that,my goodness it's fully solid,and then we'll put it in this bundt,bundt pan,you told me in the the cherry cake video,that i made,i'm pretty sure this is called a bundt,pan,i think,so i'm going to be putting this mixture,in into this little mold,i hate stuff like this because it just,flicks straight out of the bowl and i,can't mix properly,it says beets are thick and fluffy but i,wouldn't call this thick and fluffy i,call it thick and lumpy,because it's still so lumpy i'm just,gonna keep blending until it changes,consistency a little bit,look i'm just going to call that done,and i am now going to fold through some,cucumber and celery i'm just going to be,shredding this cucumber with the grater,and then finally slicing this celery,i've got my grated cucumber here and now,i'm just going to thinly slice the,celery,all right now i'm just going to add this,into my mixture here and fold that,throu

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Jello Salad

Jello Salad

yesterday on the show and over the,weekend we posted a picture I think good,one picture we have a picture of this,this is a jello mold salad a jell-o,salad from the 1960s with shrimp egg and,peas it's a they used to serve these at,dinner parties in the 1960s but nobody,ate it and it still looks exactly like,that well hey I bet it's still alive,from the sixties I have a surprise I,made one this weekend I actually made,this this is a shrimp egg and Pete,jell-o salad are you sure you didn't use,swamp green some of it that's jello,that's jello what kind of jello is this,well let me just tell you about this,vintage recipe I had to search and,search and search to find it these were,popular at dinner parties in the 60s,here's what you do it is chicken broth,flavored jello it's a day of great food,you go three and a half cups of chicken,broth and you add your clear gelatin you,then let it sit for an hour and then you,place all of your delicacies in it and,let it chill and you get this beautiful,concoction you know what I was feeling,very brave and then I thought man I've,enjoyed so much this morning and I still,want to eat potato salad yeah oh no see,that was a little bit yeah diversion,do I try it no I'll have shrimp cocktail,the one that's not inside the jello with,it Joe Morano kid done your baby Joe let,me give him some okay wait wait let me,set it down and I'll cut him a piece,where's the knife do not cut a piece I,will not eat the whole thing,I spit this took a long time to make a,serious question yes how did you make it,look so pretty like it looks like the,the shrimp is like just it's so light,yes here's what we do after you make the,jello you let it chill you put it in,your mold then you have to let the mold,it sit for about an hour a little over,an hour what starts to somewhat congeal,then you have to hand place everything,so I would seriously do this like shove,it in the jello you shove it in the gel,place it and then I would take the bowl,and my head looking symmetrical or if it,was looking right so okay I'm worried,about the chicken broth flavored did you,try it,no okay some shrimp with this on you're,trying to get a bite and the whole thing,comes out Jeremy try this buddy it looks,like plastic the clear looks like pasta,did you just spit that out chicken broth,jello guys oh no I got it,that was not happening here you go at,least I think the Dilla went south purse,nope not happening that I there's a real,recipe you followed she followed cuz I'd,never been a jello mold in my life I,didn't know how to make it look like,that so I was following that recipe on,Sunday afternoon in my kitchen going I,hope this works,now you know fruitcakes some of them are,good and some of them are but they still,survived this one we don't see no no no,story back in the 60s they didn't have a,chick-fil-a so then they didn't know,what food was did you try and you know i,cute aful Jeremy looks so beautiful so,why you still holding the fork cuz I,don't feel like I haven't got the,perfect bite that maybe makes it good,what are you what are you trying to do,here shrimp,I want jell-o jell-o random egg and peas,on one Jeremy Pete if you were a fear,factor and had to eat this would you eat,it oh absolutely not working you know he,really wants it to be good and maybe,your dogs will like it I just need a,second I'm serious I was like that just,really fix it one of these pecans yeah,that is that what fix Oh No oh my god,that happened what is going on okay you,know how our newsroom eats anything guys,investor little anything they ate the,really gross Oreos and all the like this,is a moment to remember thank you all,for helping us the moment I don't forget,good that's not it man I think that

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Chef Recreates 1950s Jello Salad Recipe | Then and Now | Better Homes & Gardens

Chef Recreates 1950s Jello Salad Recipe | Then and Now | Better Homes & Gardens

i guess this looks good i don't know,it's very unique i've never made,something like this before,hi i'm alexis deboshnick and today i'm,going to make a retro recipe from a,1950s edition of better homes and,gardens cookbook after that i'm going to,make a modern take of the same recipe,then i'll try both of them and see which,recipe excites me more,today i'm going to try something it's an,iceberg ring with tuna salad in the,middle i have no words this is like by,far one of the weirdest things i've ever,had to make but i think it might look,cool i don't have a ton of experience,with jello the last time i made it i was,22 and i made jello shots for a holiday,party so,using lime jello for this which,wow smells really really strong it's,it's kind of smells like a cleaning,product gotta add a little salt crucial,to this and two cups of boiling water,look at that,wow the color is just really intense,here okay so then the recipe calls for,two tablespoons of vinegar,and cold water the salt and vinegar in,the jello is curious,i'm like is that to make it more like,salad like,this is wild the recipe calls for,chilling it but i think i can just let,it kind of cool down next to me so not,only is this recipe about jello but you,have to put scallions and iceberg,lettuce into the jello,i will say i did a bit of research and i,found out that in the 50s like people,are starting to get refrigerators it's,kind of like a status symbol so if you,had like a jello mold it would be like,you were of a certain status because you,could afford refrigeration inversely gel,was also popular because it was a great,way to use up canned ingredients you,could use whatever leftovers you had in,the house so it's kind of interesting,that it's like this high low take the,iceberg lettuce and scallions need to go,in the jello i think it's cool enough i,think the idea of chilling it letting it,cool down is just so that the lettuce,doesn't kind of wilt in the mixture the,idea of like wilted lettuce in jello is,even worse than just like lettuce and,jello baseline,this just feels feels so wrong,when i think of jello i'd think of like,something sweet so i think maybe if,there was like a sweet filling in this,perhaps i would feel differently i guess,this looks good,pour the mixture into the jello mold,okay,oh,okay well step one is done i'm just,gonna chill this in the refrigerator and,move on to the tuna salad so the next,part of this recipe is tuna salad,there's so many ways to make it and this,feels pretty basic while so many of the,recipes in here are kind of vague this,actually gives specific measurements,which feels like a win,this is so easy this part of the recipe,is a dream then just add the cucumber,i like that little cucumber addition a,little crunch in there that's cute,okay,tuna done,my jello is set,wow,okay i have never unmolded a jello i did,read that you can kind of like put it in,hot water,warm water to kind of loosen it up,while i do think these little like,scallops are really cute on the edge i,wonder if that's going to make it harder,i don't want to get the jello like hot,so this might be enough time,another tip i read about is that if you,actually wet the mold surface you can,like have a little more flexibility in,pushing it around you know so it doesn't,like act like a suction like an octopus,like tentacle this is like this is the,moment of truth,is it unmolded,okay,hold on the pink okay,reframe the pink part comes out,i'm i'm speechless,okay wow my jello has like a real jiggle,the photo okay the photo actually,doesn't give it justice like this color,is so crazy intense this is really a,bizarre experience and to make it really,look like the photo i just have to fill,it with,tuna,huh i you know i never thought i'd be,doing this i will say the little flecks,of cucumber is nice it really picks up,on the the color of the jello i mean,it's identical,seeing my iceberg ring come together,like this and match the photo i actually,feel more excited about it it's very,unique i've never made something like,this before and it it really does feel,like science experiment now i'm gonna,make my own version of this and try both,and see,what i think,i'm actually really excited for my,version of the iceberg ring i'm gonna,make a tuna salad and have some greens,have some dressing but it's just gonna,be a little more,contemporary for my tuna i'm actually,going to make olive oil poached tuna,which is really easy to do if you have,some time on your hands this is like a,better alternative to canned stuff first,you just want to salt the tuna saltine,the tuna before just ensures that the,salt is really going to flavor the tuna,then onto the oil part i'm using about,three cups of olive oil i know that,seems like a lot of olive oil but you,can actually reuse the olive oil for,other preparations there might be some,fishiness to it but if you're not picky,this is a really good way to reuse it,and you can just add whatever aromatics,you want i'm gonna do a bay leaf s

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The Rise And Fall Of Jell-O

The Rise And Fall Of Jell-O

jellow has starred in some of the 1950s,most infamous recipes there was being,served at tea parties and cart parties,its beloved in what's known as the cello,belt and continues to be slurp down by,college students across the country but,despite its brand recognition sales have,been slipping for decades dropping more,than 371 million dollars between 2009,and 2018 so what happened before two,prepackaged boxes and colorful jiggling,cups we've come to recognize as jell-o,gelatin was served in the Middle Ages,gelatin is made of collagen and early,recipes involved melting and filtering,pigs his ears and feet it eventually,became a status symbol because you,needed to have access to a lot of meat,have enough bones to boil you also,needed a large staff to do it and some,were cool to sort a gelatin so we could,set properly the jiggling dish was,served to European royalty and it,eventually made its way across the,Atlantic to the United States soon,people were looking for an easier and,faster way to make gelatin but early,attempts just didn't taste that great,however one instant gelatin product,would quickly become a staple in,American households,invented in the tiny town of Laroy New,York by struggling cough syrup' maker,pearl Wade and his wife Mae jell-o,combined gelatin with sugary fruit,syrups which made it sweeter than other,instant gelatin products but the,small-town couple didn't know how to,market jell-o so in 1899 they sold the,patent for $450 the equivalent of almost,$14,000 today to orator Frank Woodward,of the Genesee Pure Food Company just,three years later jello sales rose to,$250,000 or 7.4 million dollars today,jello founded success in a series of,highly strategic and successful,advertising campaigns it printed its own,recipes showing and teaching consumers,all the different ways they could serve,jello in a meal which generated demand,for the product the company commissioned,cookbooks and advertisements from,American artist Norman Rockwell who,created colorful drawings of jell-o and,family-friendly settings this helped to,establish the company's wholesome,reputation in 1923 the Genesee pure food,company changed its name to the jello,company two years later the jello,company became part of a larger food,Empire which would eventually become,General Foods Corporation when the Great,Depression hit recipe books promoted,jello as an affordable food option,highlighting its ability to preserve,foods and transform just a few,ingredients into a satisfying meal and,during World War two jell-o salads,became a creative way to put meals,together with rationed goods convenience,also began to play a bigger roles and,the meals people prepared in rubber team,when you had many more women mobilized,in the workforce and people were looking,for something easy it was probably much,easier to just make some jello and stick,it in the fridge for the next day than,to try and bake a cake or make a pie,when when fat was rationed and in the,post-war era elaborate jell-o salads,became a popular choice for home event,like dinner parties these were sort of,public events in a private space,so it was important that you impressed,your guests the qualities that wants me,jello a staple in American homes started,to backfire,while jell-o's low price point made it,accessible during hard times like the,Great Depression its cheapness also,degraded gelatinous once glamorous,reputation not to mention jealous,association with wartime rations made it,less than appealing to consumers who no,longer had to stretch out ingredients so,by the 50's gelatin was seen as,something too sick leftovers in or surf,to kids and by the 70s jello sales began,to decline in response to its slipping,sales jello hired comedian and actor,Bill Cosby as a spokesperson in 1974 the,partnership is one of the longest,celebrity endorsements and American,advertising history lasting 29 years at,the time Cosby's endorsement helped,boost sales,but jello took a hit as a ramped up,production of its prepackaged,single-serve cups it was seen as a snack,food for children,something served in a school cafeteria,or in a hospital not a filling meal for,a family tobacco conglomerate philip,morris bought General Foods in 1985 and,in 1989 merged it with Kraft,incorporated creating Kraft General,Foods,when the low-fat diet trend emerged in,the 80s and 90s Kraft tried to market,jell-o as a diet food with fat-free,flavors to keep up so in the 80s there,are all of these products where,manufacturers were trying to take away,too fat and then add a bunch of,preservatives and other ingredients and,sugars to make the food still palatable,without fat but for jello doing this,wasn't enough to turn things around,instead it now had the added reputation,of being a diet food which only,increased in the early 2000s as jell-o,pivoted to promoting its sugar-free,products to take advantage of the Atkins,diet craze when Dad didn't help bounce,sales back jello attempted to play up,its family-friendly reputation and

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Can We Make this 1900s Jello Salad Taste Good?! ft. Andrew Zimmern

Can We Make this 1900s Jello Salad Taste Good?! ft. Andrew Zimmern

we're bringing aspic back oh,we're food twerking just keep rolling,andrew if you want to do the honors feel,free to pull down the toaster,absolutely let me pull the start cord,look what we have here so you have the,choice between vape goes bananas,and when life gives you lemon juice,makes chartreuse,oh well i mean it's it's not it's not,even i'm scared about,babe goes bananas let's go with the,lemon juice chartreuse which was also my,nickname in high school,i was gonna be like no way it was not so,this is one of my favorites that i've,made before,it is from the good housekeeping july,issue in 1911. yeah which was when we,first,started subscribing right right hence,your nickname,yep that's how i got it make an,unsweetened lemon jelly,i love these old recipes they assume,everyone knows how to do that,seasoning to taste with cloves and,minced parsley,and put into a mold to the depth of,about an inch,when this is firm place a small bowl,filled with ice water in the center of,the mold,pour sufficient gelatin in to fill the,mold,uh to harden the ice water,hot water fill the space with oyster oh,so it's an oyster,uh and lemon chartreuse uh,unmold garnished with watercress and,slices of lemon,served with mayonnaise and this comes uh,from mary h norton thank you mary um,it is amazing to me though how many of,these old recipes my grandmother used to,make,uh what she called aspects and what came,to be known as,aspects which technically are the same,thing as a chartreuse,i have played around with recipes like,this,all my lifetime i love them because it's,a real wow and you can build them in a,little wine glass,you can make them individual and really,small little ramekins and mold them as a,first course,or serve it family style and actually,slice it with you know a super jaunty,mayonnaise or some other bold little,sauce,uh that goes with it i i absolutely love,aspects,i think we're bringing aspects back,we're bringing,aspect back yep,are you ready to try the chartreuse,andrew oh,showstopper the elusive chartreuse of,oysters,with a nice little oyster pocket in the,middle a great wobble if i do say so,myself,that's a really impressive waddle this,is almost like a,can i can i say it we're food twerking,the uh chartreuse twins the aspic twins,or what oh,the chartreuse twins the chartreuse,twins are,twerking together,yeah oh people would flock to this i,think aspects are going to make a,comeback and you know what they're going,to trace it to,us us the chartreuse twins,so andrew how are you going to revamp,this recipe,well i make these all the time and my,grandmother used to make that aspect,that i was telling you about before in,her little apartment on the upper west,side with canned tomato juice,a lemon and leftover canned salmon,or leftover poached or baked salmon and,which was that was,a real treat this is my this literally,is my grandmother's aspect that i've,just gerged and twisted a little bit,amazing yeah and you have a show coming,out on magnolia network about family,recipes uh yeah it's on d-plus and the,magnolia app,right now discovery plus and i'm,thrilled about it family dinner is the,best show i've ever made,amazing you got my stuff i hope we have,your stuff all right,okay so mine is very very simple so i,just want to whip through,the technique and obviously we have the,recipe and the video on andrew,zimmern.com,as well first thing is opening oysters,pop,and it pops open right now,shove 20 or so of those gently poach,them,like this i like to put my oyster,liquor so i want to save that lip,and i want the flavor of the oyster in,my gelatin right,and i add tomatoes chopped,onions some lemon juice so i have the,flavor but not as much of the acidity,peppercorns clove and a beautiful bay,leaf,and what i'm going to do is i'm going to,simmer that,for 25-30 minutes right covered,those chopped tomatoes give off their,liquid come back to that,take this mixture and pour it off into,that bowl,got it now when that mixture is in this,bowl,right i have enough liquid to make the,aspic,so at that point it's hot what i want to,do is i want to add my gelatin,i will have already poached these,oysters,and that just all you have to do is put,them in a pot there's even some liquid,gathering there,and when you poach them it'll give more,liquid yeah that liquid goes in there,too,keep simmering i saved the poached,oysters and at that point,i have herbs olives,sliced eggs oh i add a little vinegar,and sugar,okay to this mixture as well because i,want to make sure i have a little bit of,that sweet and sour which is a nod to my,mother,then i just add my ingredients to that,aspect i'll line the mold with some eggs,so it's nice and pretty because,what goes in the bottom is what's going,to be on top when you unmold it,we have a video with showing all this on,andrew zimmer.com but you really add,a lot of nice flavor with the tarragon,and the chives,and all of these goodies in there with,that tomato aspect that has that lemon,onion and oyster fla

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VINTAGE JELLO SALAD! MAKING RETRO RECIPES FROM A 1950'S COOK BOOK!

VINTAGE JELLO SALAD! MAKING RETRO RECIPES FROM A 1950'S COOK BOOK!

hey guys welcome back to my channel in,today's video i have another lovely,vintage recipe to try out all right if,you're new here hi i'm claire welcome,come on in make yourselves comfortable,do you like vintage cooking maybe maybe,not i don't know i have found that it is,very fun to make these old recipes and,give them a try i have an entire,playlist of all of my other retro,vintage recipes i will leave it down,below but you guys today,we are trying a brand new cookbook,actually it's not brand new but new to,me new to us i got it at the thrift,store for 1.99 we have the better homes,and gardens salad book this is from 1958,and when i saw it i was like ooh i know,there's gonna be some weird jello stuff,in there and i promised you i've been,talking about this ever since we started,making these,videos these retro uh videos i've said,eventually we're gonna make a weird,jello thing and today's the day it's,happening so there are lots of,interesting things in this book and i,went right for the molded salads uh,because if you are a die hard fan thank,you very much you might have remembered,i scored some really cool vintage molds,from a flea market so i wanted to find,um you know a good,molded salad there are some very,very interesting things in here however,uh i don't want to scare my husband,gianni away too much we're gonna start,them off a little bit,tame we're not and by that i mean we're,not gonna put like meat in the jello,yet but,there's lots of opportunities here for,the future okay so after,going through our cookbook the one i,have decided on,is this one right here,this is the all occasion favorite,sunshine salad and i thought this would,be a great way,to ease us in to the molded salad all,right so here are the ingredients we're,working with i've got carrots,i do have jello flavored lemon gelatin,it doesn't say what size package it just,says lemon flavored gelatin,but this is what i have to work with so,this is what i'm going to use we also,have a 20 ounce can of crushed pineapple,some salt some vinegar,and our chopped,pecans the mold i'm going to be using,today is this one just because i think,it's so pretty,so i'm hoping that it's not too small,but,i guess we'll find out right all right,so step one,is we're gonna put one cup of hot water,which i have my,my kettle here to make that easier,and we're going to dissolve our jello in,there,i'm like not a huge fan of like citrus,flavored,anything,but i don't know this has a lot of,flavors in it so maybe maybe it'll be,good,all right looks pretty dissolved to me,next we're gonna open up our pineapple,and drain it,it does say here to reserve the syrup,however nowadays the pineapple comes in,100 juice,so i'm hoping this isn't going to affect,oh,farts,let's go ahead and try that again i'm,hoping that the fact that it's juice,instead of,um,like syrup won't affect like the texture,or consistency but,you know oh well,now it says to add water to this until,it reaches one cup,but i feel like there's definitely,a cup in there so we'll see,all right so,oh yeah we got a whole cup in there,perfect,so we're gonna add that to the gelatin,okay,and to this i'm gonna throw in a,tablespoon of vinegar,it does not specify the type of vinegar,so i'm hoping,that white vinegar is good enough,and also this is so weird half a,teaspoon of salt,that's not something i would expect,would be in something like this but you,know,when in 1958 i suppose,all right we're gonna mix that together,the directions now say to chill this,until it is partially set,so i'm not sure how quickly that will be,it's obviously quite warm uh because i,put boiling water in it uh but i suppose,i'm gonna just toss it in the fridge and,check on it every once in a while until,it's,partially set i don't know that seems,weird to me but,i guess we shall find out all right so,that's chilling uh the only thing we,need to really prep are the carrots,because our pineapple is already crushed,our pecans are already chopped uh so we,basically just need to,prepare the carrots uh and we are going,to need,one cup of grated carrots,so let's do it,there we go,okay so while we're waiting for,uh that to partially solidify or,whatever i'm gonna go feed some of my,little carrot scraps,to our coil so please enjoy,this,quail moment hello little babies who,wants some carrots,look,oh yeah come get some there you go,oh,getting dusty in there ladies,yep,oh they're so cute,all right you guys so it's been about an,hour and a half it's starting to get,like pretty thick and gummy so i feel,like,now is the time uh so yeah let's let's,add our delicious vixens all right here,we have our carrots,we have,our pineapple,and we also need a third cup of these,pecans,i guess it makes sense why they'd want,you to like,have it be like a little bit solidified,because you don't want all of this like,sinking,it makes sense,i'm gonna stir it on in there okay so,here is our mold it does not say to,grease it but i just like don't,i don't trust it,i hope i'm not rui

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