1 package (4-serving size) lime gelatin 1 package (4-serving size) orange gelatin 1 package (4-serving size) strawberry gelatin 1 quart boiling water, divided 2 cups cold water, divided 1 (8 ounce ...

I’m convinced the only reason people were thinner in the ’50s and ’60s is because their food was straight up ass. Tuna and ...

Gelatin-based foods like Jell-O and "meat Jell-O" were popular in mid-century American kitchens, with creative molded dishes becoming a trend. Gelatin is a protein extract derived from collagen in ...

Gelled foods were a big thing in the ‘50s and ‘60s, and some of the recipes featured in magazines of that era are truly disturbing, like tuna inside a Jell-O pie. But some are more palatable ...

Gelatin is an especially useful substance for the health-conscious cook. Some cooks have a prejudice against jelled dishes because they fear either that the gelatin will not set, or will set too fi… ...

Powdered gelatin was first patented in 1845 and the Jell-O brand was introduced in 1897, and soon, jelled dishes went mainstream due to a congregation of elements: mass-production of gelatin ...

Sprinkle in a little of the grated lime zest and a fine dusting of sugar. In a large bowl, dissolve the gelatin in the gin and stir well. Heat the tonic water to boiling. Add immediately to the ...

In the '70s, gelatin was very much in vogue. Gatherings often featured a colorful, molded jello salad that contained surprising ingredients from cottage cheese to tuna. Those dishes have since ...