The bizarre savory meatloaf that used gelatin as a structural binder
In short: Discover a 1931 Knox Gelatine Meatloaf recipe that challenges modern culinary sensibilities. This video explores a Depression-era technique where meat was suspended in a savory, set gelatin mold.
The video demonstrates a historical recipe from 1931 that utilizes two level tablespoons of Knox Sparkling Gelatine to create a 'meatloaf' structure. Unlike modern meatloafs which rely on breadcrumbs or eggs, this version uses a stock-based gelatin mixture to bind the ingredients.
The process involves simmering stock with onions and celery, straining it over soaked gelatine, and folding in chopped cooked meat (such as veal, ham, beef, or chicken) along with pimentos and parsley. The mixture is then chilled in a wet mold to set. This highlights a specific era of American cooking where savory gelatin was a common culinary medium.
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Sources
- Summary by Intellect · source: Jello Meatloaf?? Would You Eat It? 1931 Knox Gelatine Meat Loaf Recipe - Old Cookbook Show
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