I started thinking again about the idea of alchemy when I came across a box full of vintage cookbooks at a yard sale recently. This collection is mostly from the 1960s, and one in particular is full of those totally unappetizing photos that somehow populated cookbooks of that era. This book focuses on the many uses for canned shrimp.
It gets me thinking that there are some things that just can't be transformed.
One of my favorite recipes in the books is for something called Jellied Tuna (if there are two words that shouldn't be in the same sentence, I'm pretty sure jellied and tuna are those!). Wanna try it?
Jellied Tuna
3 eggs, separated
1.5 tsp dry mustard
1 2/3 cup evaporated milk
3 envelopes unflavored gelatin
1 6 oz. can of tuna, drained & flaked
3/4 cup of celery
1 tsp of salt
1/2 tsp of paprika
6 tbsp of lemon juice
6 tbsp cold water
1/4 cup chopped green pepper
1 1/2 cup mayonnaise
Beat egg yolks with salt, mustard, and paprika. Add milk and lemon juice. Cook in double boiler until it thickens, stirring constantly. Soften gelatin in cold water. Add to hot mixture. Chill mixture until it begins to jell. Add tuna, pepper, and celery. Fold in mayonnaise, then egg whites which have been beaten stiff but not dry. Pour tuna over aspic, chill for at least 2 hours.
When ready to serve, unmold on cold platter and garnish. Makes 8-10 servings.
1.5 tsp dry mustard
1 2/3 cup evaporated milk
3 envelopes unflavored gelatin
1 6 oz. can of tuna, drained & flaked
3/4 cup of celery
1 tsp of salt
1/2 tsp of paprika
6 tbsp of lemon juice
6 tbsp cold water
1/4 cup chopped green pepper
1 1/2 cup mayonnaise
Beat egg yolks with salt, mustard, and paprika. Add milk and lemon juice. Cook in double boiler until it thickens, stirring constantly. Soften gelatin in cold water. Add to hot mixture. Chill mixture until it begins to jell. Add tuna, pepper, and celery. Fold in mayonnaise, then egg whites which have been beaten stiff but not dry. Pour tuna over aspic, chill for at least 2 hours.
When ready to serve, unmold on cold platter and garnish. Makes 8-10 servings.
So I'm curious: what's the most interesting/unusual/weird recipe you've run across in your explorations of vintage cookbooks and recipes?
Well, the one that sounds the "most appetizing" has got to be the "turkey balls" but I'll give it to the Salad Harlequin. 1st ingredient? 1 small smoked herring, skinned boned & cut into small pieces! Yum!? from The Talisman Italian Cookbook! Available at my Artfire shop if you are brave enough! Love this post!
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