![]() ![]() There were some really fun recipes that we seem to have lost. We did kind of throw out the baby with the bathwater though with the move away from the weird Jell-O dishes. You can see some of those interesting recipes in the post Vintage Recipes Made Modern. Now we think of it as only a dessert but the mid-century loved to use Jell-O in everything, especially weird salads. You can’t look at a vintage magazine without seeing a recipe featuring Jell-O. They started to advertise in the Ladies Home Journal and 15 million booklets were distributed. It finally started to catch on after a successful marketing campaign in 1902. The brand Jell-O and what we largely think of when we think of gelatin now was first patented in 1845. These are delicious!Ĭan you talk about retro food and not talk about jello? Gelatin has been around since the time of the Egyptians and in the 1600s we have written evidence of it being experimented with as food. The television-demonstration nature of Knox On-Camera Recipes hints at the advertising history history of the period, while appealing to our desire to be part of the entertainment experience.Īnd just in case one “on-camera” book isn’t enough, come visit us.These retro jello recipes aren’t the scary retro recipes we see sometimes with fish in sweet jello or other horrifying recipes. The distinctive colors, shapes of molds, and creative twists on contemporary foods. In spite of my teasing, publications like this one offer a wonderful, colorful, sometimes-wobbly picture of entertaining in the modern era. Knox Gelatin Company became Knox Gelatine, Inc. She was an effective and forward-thinking businesswoman, despite the hesitations of the era (check out for a brief biography), and a philanthropist. Eventually, Charles B. Following Charles’ death in 1908, Rose took over management the business, the plant, and all its associated responsibilities. The small pamphlets and cookbooks Rose would go on to write had no small influence on sales and the future of gelatine recipes. It was Rose’s recipes and inspiration that prompted Knox, after watching her make gelatine at home. Knox Gelatin Company in Johnstown, NY, around 1896. And honestly, who could ask for more from a few grains dissolved in your favorite drink?īefore we part ways this week, a short history lesson: Charles Knox and his wife, Rose, launched the Charles B. Thinking outside the box (pun fully intended), we’re given alternative uses for Knox, especially for the ladies: strengthening your fingernails and slimming your waistline. Knox On-Camera Recipes leaves us with a little something extra, too. Ring molds jammed packed with vegetables, yes, but I guess fruit doesn’t have the moxy to stand up to those unflavored granules. Since most of the recipes rely on unflavored gelatine, there is an absence of the usual layered, fruit-filled towers and rings. The publication even has marshmallow, sherbet, and candy directions. In addition to the desserts above, there are a number of pie recipes, whips, cakes, and creams. Tuna too bland? Make it into layers! Bored with traditional shapes? Turn your chicken into a dome! Tired of eating corned beef and cabbage separately? Just add gelatine! When it comes to main dish molds, the options are equally interesting. Also, what does one do with the part of the jellied broth the round shapes were cut from?Īs for the Cranberry Souffle Salad? Points for creativity. ![]() Any other benefits seem elusive at the moment. The eggs and other potential fillings are trapped inside. The obvious benefit to gelatinous canapes? No crumbs on the carpet if your guests are wandering and mingling while they’re eating. Still, we ought to give them a few moments contemplation before dismissing this collection of gems. Why you would demonstrate them implies there was good reason to share them. Of course, when I was asking “Why?” I was curious why you should show anyone some of these recipes. The idea was to make the recipes easy to follow, since each set of text directions is accompanied by black and white images. answers this question on the first page:īecause every recipe here was continuously photographed as it was carried out…they were all “on-camera,” just like the recipes that you see demonstrated on television. The first logical question may be: “Why On-Camera Recipes?” Thankfully, Knox Gelatine, Inc. In this case, it would spoil the surprise, as would a gallery. Generally, I include those whenever possible, to provide an overview of a publication. (Regular readers may notice the absence of a table of contents. Good news: the drought is over! The desire to share the edible, the inedible and the “wha–?” has resurfaced…along with Knox On-Camera Recipes from 1960. In an attempt to restrain myself, some of you may have noticed a more than two month drought on gelatin postings. ![]()
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