This week we are going to cut through the bull and lay it right on the table:
I made this vintage aspic because I wanted to see what it tasted like. Because that is what we do here on Mid-Century Menu.
That’s it. End of story.
Will 7-Up and canned consommé in a gelatin taste good or bad together?
AuthorRetroRuth
From The Seven-Up Company, Food From Famous Kitchens, The Brand Names Cook Book, 1961
Tested Recipe!
[cooked-sharing]
Dissolve gelatin into bouillon or consommé. Heat tomato juice to boiling and stir in gelatin mixture. Stir in 7-Up and Worcestershire sauce. Chill until slightly thickened, then stir in olives. Pour into a 1-quart mold (ring) and chill until firm.
Yield: 6 servings
Ingredients
Directions
Dissolve gelatin into bouillon or consommé. Heat tomato juice to boiling and stir in gelatin mixture. Stir in 7-Up and Worcestershire sauce. Chill until slightly thickened, then stir in olives. Pour into a 1-quart mold (ring) and chill until firm.
Yield: 6 servings
Notes
This book came from Food From Famous Kitchens, The Brand Names Cook Book from 1961. This is a great one if you want to see what recipes brand test kitchens were putting out but you don’t want to collect a bunch of pamphlets. You can also get it for a pretty good price, usually under $5. This book is wild and has some “great” recipes and photos. It includes companies like Pet Milk, Uncle Ben’s, Welches and various commissions like the Green Olive Commission and the National Red Cherry Institute.
Did the test kitchen of The Seven-Up Company know what they were doing?
I have my doubts, so let’s get cooking.
Mmmm. Beefy.
On the plus side, this recipe came together in about five minutes, so that’s points in its favor. So you can quickly get it ready to accompany whatever you are supposed to serve it with.
And I’m not really sure what that would be. Is it a relish for meat? Is it supposed to be served as a salad course? Maybe it was one of those salads meant for a summer sandwich plate, the one with all the meats and cheeses spread out where people were supposed to assemble their own sandwiches. A porch supper plate? I think that’s what it was called.
So. Many. Olives.
“What in the name of…what is this? It smells like tomato soup.”
“It’s tomato juice and…well…maybe you should just try it.”
“I hate it when you say that.”
“It’s fizzing. Why is it fizzing?”
“That would be the 7-Up.”
“Of course it is.”
“Not too bad. Tastes a bit like goulash.”
“Is it really salty? I was thinking it would be a salt-lick.”
“Not too bad, actually.”
The Verdict: Not Too Bad
From The Tasting Notes –
After a lot of thinking and discussion, we aren’t really sure what this tasted like. It was beefy with a distinct tomato flavor. It fizzed when you ate it, which was unexpected and slightly disturbing. It didn’t taste too salty or too sweet, which I was afraid was going to happen. It was a lot like a relish, which supports my cold sandwich accompaniment theory. The closest we could get flavor-wise would be if you put a spoonful of cold stew or beef soup in your mouth and drank 7-Up at the same time, which is strangely like the Cherry-Catsup Gelatin we recently made. Except this gelatin was actually edible, unlike that crazy ketchup thing which was just a big waste of time. Overall, I would say this one is weird but not unpleasant. If you are feeling adventurous you could make it the next time you have sandwiches and let us know if it went well with them!
In a million years, I wouldn’t have thought this would be so good as to be declared ‘not that bad’. I was actually getting a little queasy reading the ingredient list.
That book its from must be fascinating, but what an awful cover! An empty eggshell?? Whut??
I make this. I add lemon juice, use way fewer olives and pass on the 7-Up because who wants sweet aspic? Just use water. if you must. I don’t. Served with chunky blue cheese dressing, it is really pretty good. Tangy, savory Jello.
Sounds like a great addition to a Halloween table.
Lydia! It’s so nice to hear that you make this. So, do you serve it as a salad? I am assuming so since you said you use dressing.
I know! The cover leaves much to be desired!
It would!
I once read that the recipes put out by the food brands were always a sure bet because they were supposed to make you love their products.
I think of that every time you post a recipe including name-brand stuff. And giggle.
Poor, poor Tom.
There was a gelatin recipe that came out in the early 70s that included Diet 7-Up and orange juice. Maybe pineapple? THAT one was good. It may have been a Weight Watchers recipe.
Totally grossed out by this. Yes it made me sick just reading about it. Glad you tried it though.
I have made this in a similar fashion since the 70’s. I do not use the soda but I do use water. It was meant to be a salad and does not taste bad at all. Instead of olives, sometimes I use salsa.
I make aspic all the time in the summer…sans 7up! I love the darned stuff, and recently made it for a potluck at my knitting group. Mixed responses, but no one actually hated it. Mine is tomato sauce, thinned with water, and the gelatin of course. I add all sorts of things to it, but it always contains green olives with pimientos. I don’t know why it appeals to me the way it does, but I love to make it and to eat it.
I am so intrigued with this since I love tomatoes and green olives. I want to try to using water as the other poster mentioned. using water would pretty much make it a regular aspic though, no fun twist!
I’m interested in hearing more about porch supper plates! I’ve never heatd the term but understand the concept.
And yes, that book cover leaves a lot to be desired!
Wow! This is interesting, so happy that you have a willing taste-tester in Tom!
My mom made this every year..we all loved it.