Remembering Aspics
 

Aspics are those cold, molded concoctions, usually made with gelatin. They were extremely popular during the 1920s and 30s and considered an upscale dish. I have a few, very, old cookbooks which show off lots of aspic recipes. It's so darn hot here, I'm thinking of making one today, just to keep the kitchen cool. Anyone have any aspic recipes?

No recipes, but we live near the locally famous Colonnade restaurant in Atlanta and tomato aspic is on their menu. We all got it once to share. Here is an article from 2016 about it. I couldn't find a recipe.https://www.atlantamagazine.com/dini...-tomato-aspic/

As I've gotten older I've learned to appreciate things like molded (savory) jello salads and aspics and such things.

I haven't actually opened up a cookbook in decades, but I'll check out a couple of my favorite cookbooks put out by Ladies Brigades or organizations full of potluck recipes and such. I know I have several good ones.

I have my mid-century modern appreciation and believe in Jello as an art form, if I can bring one to a party or potluck I do fancy molded but fruity/sweet ones. The type that serve 20, I like a single serving so happy for parties but too much of a good thing without one.

Oh yeah...that's the stuff I'm talking about. Too bad that they didn't give out the recipe in that article.

I have a very old, <I>The Boston School of Cooking Cookbook,</I> by Fanny Merritt Farmer, dated 1911. It was my great, great aunt's cookbook. She was a professional cook for a very, wealthy family in Pasadena. It's been passed down to me and I used to use it frequently, but now it's so fragile that I'm worried the pages will crumble when I open it. It has lots of aspics in it. Here's a pic of a similar book like mine online.

Although, I've gone off my mostly vegan diet since the beginning of the pandemic, (can no longer find many of the ingredients at the grocery store,) I don't have gelatin handy. I may try an aspic using agar agar instead. I wonder if you can use pectin?

fun cookbook. Do you find that the older cookbooks have just basic recipes and the much much older ones are just lacking in amounts, directions etc?

i guess you could google about substitutes for gelatin

Guess what! I found a recipe using pectin!!! It is from my favorite pectin maker too, Pomona's Universal Pectin. I think that I even have all of the ingredients. It's too late today to get it done, but I may start it tonight and have it ready for tomorrow. Fun!
https://pomonapectin.com/tomato-shrimp-aspic/

Alyce, this old cookbook has always fascinated me. It had (to me anyway) very unusual recipes such as calf's brains, scrambled eggs with sweetbreads and lettuce sandwiches, things that we really don't eat anymore. It tells you how to put out a ten course dinner and which silver, flatware piece goes with which dish. Think "Titanic Dining." It's really fun to look at and cook with.

Those old cookbooks are so fun. I have a Good Housekeeping one from around 1965. Other than the basics it isn’t much good. Turkeys for example have changed and don’t take as long to cook. But I like browsing through anyway. Glad you can use pectin! Let us know how it turns out.

I love old cookbooks but I can't say I am craving an aspic or any non-sweet molded dish. I don't even like when they put vegetables in Jello and call it a salad.

To me, an "old" cookbook has to be from "before gas and electric stoves" !!