{"id":6525,"date":"2009-02-15T02:55:37","date_gmt":"2009-02-15T07:55:37","guid":{"rendered":"http:\/\/thesocietypages.org\/socimages\/?p=6525"},"modified":"2010-12-23T03:26:01","modified_gmt":"2010-12-23T08:26:01","slug":"the-icky-era-of-aspic","status":"publish","type":"post","link":"https:\/\/thesocietypages.org\/socimages\/2009\/02\/15\/the-icky-era-of-aspic\/","title":{"rendered":"The Icky Era of Aspic"},"content":{"rendered":"

Aspic<\/a> [noun]:\u00a0 A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables.<\/p>\n

Gelatin<\/a> [noun]: A jelly made with gelatin, used as a dessert or salad base.<\/p>\n

If you peruse cookbooks from the 1950s, you’ll find a ton of recipes featuring aspic and gelatin.\u00a0 Many of us, today, find many of these recipes, well, repulsive.\u00a0 For example<\/a>:<\/p>\n

\u00a0\"34lg\"\"38lg\"\"37lg\"<\/p>\n

\u00a0\"33lg\"<\/p>\n

My friend, Emily, had a Mrs. Beeton<\/a> party and I made avocado lime gelatin with mayonnaise (left), but it lost the competition for nastiest dish\u00a0to the Cucumber Au Gratin (center):<\/p>\n

\"n500252778_67922_1049\"<\/p>\n

Here is the cover of a cookbook<\/a> devoted to “gel cookery”:<\/p>\n

\"kcb_knoxgelcookery60lg\"<\/p>\n

Was it just a fad?\u00a0 It turns out, no.\u00a0 It was status.\u00a0 Or so says a blogger at The Good Old Days<\/a>:<\/p>\n

We\u2019ve all wondered what the hell could motivate someone to\u00a0[prepare, serve, and eat\u00a0so many gel-based foods]\u00a0\u2014 well, it was simply so they could brag about owning a refrigerator. You can\u2019t solidify gelatin without refrigeration, and so you couldn\u2019t serve Jellied Bouillon with Frankfurters unless you were above a certain income level… \u00a0So people started jellying vegetables, meats, salads, cream, and pretty much everything in their kitchen.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Aspic [noun]:\u00a0 A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables. Gelatin [noun]: A jelly made with gelatin, used as a dessert or salad base. If you peruse cookbooks from the 1950s, you’ll find a ton of recipes […]<\/p>\n","protected":false},"author":51,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[29,2124,253,290,293,23705],"class_list":["post-6525","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-class","tag-foodagriculture","tag-history","tag-sciencetechnology","tag-social-construction","tag-vintage-stuff"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/posts\/6525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/users\/51"}],"replies":[{"embeddable":true,"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/comments?post=6525"}],"version-history":[{"count":6,"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/posts\/6525\/revisions"}],"predecessor-version":[{"id":31307,"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/posts\/6525\/revisions\/31307"}],"wp:attachment":[{"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/media?parent=6525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/categories?post=6525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesocietypages.org\/socimages\/wp-json\/wp\/v2\/tags?post=6525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}