I found this recipe in an old-timey church cookbook from my mom’s collection. I’ve been wanting to make this recipe ever since I saw that four packets of gelatin was the first ingredient, but never had the guts. The Denver Modernism show had a 1960’s themed cooking segment and I saw my chance.
The instructions were terrible and I had a couple of false starts, but here’s what it looked like when I made it.
Then Lina added garnish.
A salmon gelatin salad beat me in the contest.
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