At some point in the 20th century, people thought suspending ground corned beef in lemon Jell-O would be a swell idea.
Corned Beef Loaf
1 pkg. lemon Jell-O 1 cup boiling water 1 cup meat stock or 1 cup water plus 4 bouillon cubes or 4 tsp. beef extract 1 tbsp. Worcestershire sauce 1/4 tsp. paprika 3 cups cooked corned beef, ground 1 tbsp. onion, grated 1 tbsp. prepared mustard
Dissolve Jell-O in boiling water. Add meat stock, Worcestershire sauce and paprika. Chill. When slightly thickened, fold in corned beef, onion and mustard. Turn into loaf pan. Chill until firm. Unmold. Serve in slices on crisp lettuce. Garnish with sliced hard-cooked eggs or tomato wedges. Serves 10.
1 lb. fat salt pork 1 cup water 2 cups brown sugar 1 cup molasses 3 eggs 5 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. ground cloves 1 tsp. mace or nutmeg 1 lb. raisins, seeded 1 lb. dates 1/4 lb. citron
Put pork through food chopper two or three times or until pork is very finely ground. Place in large mixing bowl; pour boiling water over it; mix well. Let stand until cold, about 1 hour. Add sugar, molasses and well-beaten eggs. Fold in flour sifted with baking soda, baking powder and spices. Then fold in well mixed chopped fruits. Turn into 10-inch tube pan, coated with pan-coat. Bake in a slow oven (250˚) 3 1/2 to 4 hours. Yield: About 6 pounds.
Take this one from 1952. It combines fruit, vegetables and lemon Jell-O. And it suggests you serve the whole thing with mayonnaise.
Vegetables and lemon Jell-O?
Fruit and mayonnaise?
Sounds so unappetizing. And looks even worse.
Tropic Topknot Salads
2 cups Del Monte Crushed Pineapple 1 pkg. lemon-flavored gelatin 1 tbsp. lemon juice 1 tbsp. vinegar 1/2 tsp. salt 1 1/2 cups grated raw carrots 6 to 8 well-drained cooked prunes, cut in eighths Salad greens Mayonnaise
Drain pineapple, reserving syrup. Add water to syrup to make 2 cups liquid. Heat and stir into gelatin till thoroughly dissolved. Add lemon juice, vinegar and salt. Place a pinch of grated carrot in each of 8 or 10 individual molds; spoon in enough gelatin mixture barely to cover carrot; chill till set. To one-half remaining gelatin mixture, add pineapple; to other half, add cut prunes and rest of carrots. Pour pineapple gelatin into molds; chill till set. Add carrot-prune gelatin; chill till firm. Unmold on greens; serve with mayonnaise.