In the 1940s – 1960s, gelatin salads were trendy mainstays at dinner parties and holidays. Whether savory or sweet, they added sparkle, color and sophistication. Savory congealed salads were served as a relish or a “salad” with the main course. I thought I’d sealed off savory gelatin salads as a dark memory from my past. But then an A&P recipe card featuring two savory gelatin salads crossed my path and piqued my curiosity.
Savory gelatin salads were so popular that in 1964, the Jell-O brand rolled out flavored gelatins specifically to make them. Care to try celery, mixed vegetable, seasoned tomato or Italian salad flavored Jell-O? Ultimately, the fresh unprocessed foods movement that caught traction in the mid 1970s put those Jell-O flavors out of production. People wanted their salads crunchy instead of the congealed with vegetables suspended in them. I have unsettling memories of a celery Jell-O salad my mother liked to serve to company. It was filled with shredded carrots, celery and onions and it tasted like betrayal. Jell-O was supposed to be sweet and filled with fruit, not whatever THAT was.
So now, six decades later, I have that A&P Ann Page recipe card from the 1940s-early 1950s (based on the logo) and I’ve psyched myself up to once again try a savory gelatin salad. Not the Marigold Salad. That involves carrots and gelatin and the memory of betrayal salad is still too acute. But Jellied Beet Salad, it has possibilities. Beets, celery, onion and sweet garden relish floating in lemon gelatin. My mouth made weird puckery noises when I tried to imagine the taste, but I was curious nonetheless. In the interest of blog research and integrity, it was worth trying, even for a lazy cook like me.
Here’s the recipe:
And here’s the actual product:
And here’s my recipe review: If you like beets, you will love Jellied Beet Salad. Even though there is only a smidge of sweet relish in comparison to the other add-ins, it combines with the lemon gelatin to bring just enough sweetness to mellow out the earthiness of the beets. The celery and onions add a nice crunch.
By itself, it tastes fine. Add some crunchy lettuce and a drizzle of tangy French dressing and it bumps up to lip smacking.
Here’s the recipe for Marigold Salad from the card’s flip side:
And here, because it truly has to be seen, is an ad for the Jell-O savory gelatin flavors:
1 comment
The beet salad look a lot like one that was often served at group dinners in my home town. But the add for the savory gelatin is beyond belief!