1 year ago11 points(+0/-0/+11Score on mirror)1 child
The 1950s were a blight on cooking. Corporate "inspired" cooking found its way into everything, with a huge push for gelatins and garbage made of canned soups. I don't think they were ever 'real' recipes.
1 year ago8 points(+0/-0/+8Score on mirror)1 child
I've got a recipe set called the "Great American Cookbook" with like 300 cards of eldritch kitchen horrors. I've never been brave enough to try shit like "gelatin pate fish pie".
That's like something for people trying to get rid of fish. Not the same kind of fish, but I've landed game fish before where it's like hmm do I want to have the same fish for the 20th time... ok let's try it with sriracha and chocolate sauce.
1 year ago3 points(+1/-0/+2Score on mirror)2 children
What's the matter, not enough corn syrup? This is from a time when things were infinitely better and we were more connected to our land, community, family etc.
The nonsense continues to this day. On the back of Shredded Wheat cereal there are pictures of 4-5 recipies you're supposed to make, all including the grainy flavorless grit that is the cereal.