This recipe for Strawberry Bavarian Cream comes from 1930 and has a light, mouse-like texture that is meant to be served molded. Unlike many Bavarian cream recipes that…
If you’ve never worked with gelatin before or your last attempt at a molded salad didn’t set properly, this week’s Vintage Cooking 101 on gelatin basics is for…
Key West Molded Salad (1958) is a citrus gelatin mold with avocado, oranges, and cottage cheese. Light and creamy it is well suited for summer buffets and potlucks.…
Coming to you from 1925, the Fruit Ginger Ale Molded Salad can be served for desert or on the side. Grapes, oranges, and bananas are suspended in a…
The Marshmallow Fruit Mold is sweetened with peach puree and marshmallows. The extra step of whisking in the milk gives it a lighter texture. Like many molded recipes,…
Nothing says mid-century entertaining like a molded salad! This Pepper Salad Mold from the mid 1950s is a classic: crunchy veggies suspended in golden savory gelatin. The original…
Today’s addition to our Vintage Cooking 101 Series focuses on how to unmold your gelatin creation. A cold molded salad will rarely just slide out of cold pan…
Seasonal, surprisingly delicate and light Strawberry Sponge still feels contemporary. What’s not to love about the combination of strawberries suspended in an airy chilled sponge with whipped cream? …