Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (2024)

by RetroRuth | Sep 14, 2016 | Hello Jell-O | 14 comments

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 gelatintaste good or bad together?

Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (2)AuthorRetroRuth
Rating

Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (3)

Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (4)

From The Seven-Up Company, Food From Famous Kitchens, The Brand Names Cook Book, 1961

Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (5)

Tested Recipe!

1 envelope unflavored gelatin

½ of a 10.5 oz of bouillon or consommeundiluted

1 cup tomato juice

7 oz 7-Up

¼ tsp Worcestershire sauce

1 cup stuffed olivessliced

1

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

Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (7)

CategoryGelatinCooking MethodGelatinTags#7up, #beefbouillon, #consomme, #stuffedgreenolives, #tomatojuice, #unflavoredgelatin, #worcestershiresauce

Directions

1

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

Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (8)

Jellied Tomato-Olive Mold

IngredientsDirections

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.”

See Also
Vintage Recipe Cards

“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 tastetoo saltyor 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 itthe next time you have sandwiches and let us know if it went well with them!

  1. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (15)

    Lassieon September 14, 2016 at 4:48 am

    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??

  2. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (16)

    Lydia Lozanoon September 14, 2016 at 11:03 am

    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.

  3. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (17)

    Becky Ton September 14, 2016 at 11:33 am

    Sounds like a great addition to a Halloween table.

  4. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (18)

    RetroRuthon September 14, 2016 at 1:55 pm

    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.

  5. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (19)

    RetroRuthon September 14, 2016 at 1:56 pm

    I know! The cover leaves much to be desired!

  6. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (20)

    RetroRuthon September 14, 2016 at 1:56 pm

    It would!

  7. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (21)

    Lisa B.on September 14, 2016 at 6:21 pm

    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.

  8. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (22)

    Lisa B.on September 14, 2016 at 6:24 pm

    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.

  9. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (23)

    Lisa - Aunt Lilon September 14, 2016 at 7:23 pm

    Totally grossed out by this. Yes it made me sick just reading about it. Glad you tried it though.

  10. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (24)

    Joyce Shirleyon September 16, 2016 at 7:34 pm

    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.

  11. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (25)

    caroleon September 18, 2016 at 1:38 pm

    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.

  12. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (26)

    Laurenon September 18, 2016 at 8:15 pm

    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!

  13. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (27)

    Katie Ewoldton July 9, 2019 at 10:21 am

    Wow! This is interesting, so happy that you have a willing taste-tester in Tom!

  14. Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (28)

    Kimberly parsonson November 26, 2020 at 6:29 pm

    My mom made this every year..we all loved it.

Submit a Comment

You must be logged in to post a comment.

Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test - Mid-Century Menu (2024)

FAQs

When was tomato aspic popular? ›

Aspic came into prominence in America in the early 20th century. By the 1950s, meat aspic was a popular dinner staple, as were other gelatin-based dishes such as tomato aspic. Cooks showed off their aesthetic skills by creating inventive aspics.

Explore More ›
When was jellied food popular? ›

While both sweet and savory gelatin became popular after World War II, Jell-O's golden years were in the 1950s, when the new American middle class created dishes such as jellied bouillon with frankfurters and strawberry cottage cheese mold. A “best of” Jell-O cookbook was published, and revised throughout the '60s.

Read The Full Story ›
Did tomatoes exist in medieval times? ›

Missing in the list are vegetables considered basic today. These were unknown in Europe because they were of transatlantic origin such as potatoes, tomatoes, beans, courgette, or because, as aubergine, they reached Europe only later, brought in by the Arabs from the East.

Keep Reading ›

References

Top Articles
Diamants noirs - Tout ce que vous devez savoir
Macros Word : Quatre exemples pour automatiser vos documents
How to Stop Wasting Time: 11 of the Best Tips You Can Use Today
7 Hidden Ways You're Wasting Time (and How to Eliminate Them)
Latest Posts
Bästa volymspraytest (2023) - Topp 10 sprayer för volym i platt hår
Examples of Expert Systems | Artificial Intelligence
Article information

Author: Moshe Kshlerin

Last Updated:

Views: 6134

Rating: 4.7 / 5 (77 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Moshe Kshlerin

Birthday: 1994-01-25

Address: Suite 609 315 Lupita Unions, Ronnieburgh, MI 62697

Phone: +2424755286529

Job: District Education Designer

Hobby: Yoga, Gunsmithing, Singing, 3D printing, Nordic skating, Soapmaking, Juggling

Introduction: My name is Moshe Kshlerin, I am a gleaming, attractive, outstanding, pleasant, delightful, outstanding, famous person who loves writing and wants to share my knowledge and understanding with you.