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Old 12-23-2016, 02:10 PM
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Join Date: Feb 2010
Location: The Dueling Grounds
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I've seen a lot of old cookbooks from the early-to-mid-20th century and they all seem to have a rather curious obsession with aspic, gelatin, and all other sorts of gelatinized dishes, often in what I would consider quite odd pairings. I was born in the late 70s and I've not seen anything like any of that, well, ever.