Another competition submission (Campbell's Soup, 1950)

[medren.livejournal.com]

Comments

YES

[1girl.livejournal.com]

Ugh. All of these gelatin recipes make me want to hurl. What was up with the 50s and gelatinizing their food?

Re: YES

[pshaw-raven.livejournal.com]

I second. All that stuff looks hideous, and to read the ingredients you wonder what possessed some people to make the things.

Re: YES

[fynoda.livejournal.com]

That was frightening.

Re: YES

[stefanie-bean.livejournal.com]

It was a cheap way to 'stretch' food, to make something with cheap ingredients that you could slice and put on a plate. Lettuce, mayonnaise, jello, soup were all pretty low-cost. They also required effort to put together in a mold, so you could feel like you "did" something.

Also, aspics were pretty common then (see one of the old 1940s/1950s Joy of Cooking cookbooks.) Difference was, in the original recipes, to make an aspic you had to boil meat and bones to make the equivalent of meat-flavored jello. This was an inexpensive "short cut."

/food nerding

Yes

[jastenreadsmuch.livejournal.com]

Third, wtf IS up with the gelatin??

Yes.

[waitingonsunday.livejournal.com]

Tomato gelatin...yes.

Yes

[my-hypocrisy.livejournal.com]

It's hard to believe that people really ate this stuff.

[leahtaur.livejournal.com]

I kind of want to try it. >_>

YES

[nonsense-at-all.livejournal.com]

Really, what's the thing with putting gelatin into everything?

Yeeees...

[charlotterhys.livejournal.com]

It's the cream cheese. What's with the cream cheese? And can someone explain how this is a 'salad'?

Re: Yeeees...

[vilakins.livejournal.com]

It has a few raw vegetables as garnish.

YES

[koboldmaki.livejournal.com]

This is just sloppyly molded, too. There are little holes everywhere, and it's not shiny enough.

Re: YES

[sovereignann.livejournal.com]

I was just thinking that...they went to no bother hiding the imperfections. There is a big chunk missing in the front-left. What is going on with this ad? Is it to make women feel better when theirs doesn't come out perfectly?

[sovereignann.livejournal.com]

The problem I have with gelatin, is not the taste combination, but the texture and the fact that it would have to be ice cold. I don't think we eat many things that cold and consider it a meal anymore. Plus, the idea that something with these flavors would have that texture just icks me out...ugh.

[3cthelion.livejournal.com]

i was thinking this too - smeared on a cracker or a dip for chips or raw vegetables, it sounds pretty good. i wonder if some of these gelatin-concoctions were meant for that - the cucumber one a few up shows crackers in the background.