Prepare to be transported back in time! Remember those eye-catching, often eyebrow-raising, gelatin salads that were once the stars of every holiday feast? Picture this: shimmering shrimp suspended in clear jelly, a culinary creation that, about 65 years ago, was a common sight on Christmas tables. But here's where it gets controversial: while these dishes may have faded from our everyday menus, their legacy continues to fascinate. And what better place to celebrate these vintage culinary masterpieces than at a history museum?
The Deschutes Historical Museum in Bend is hosting its second annual Holiday Gelatin Salad Show. Cooks are invited to showcase their vintage-inspired gelatin creations and compete in categories like Best Presentation and Most Savory. A Best in Show winner will also be crowned.
"We love food history," says Kelly Cannon-Miller, the museum's executive director. "We thought it would be a fun way to bring joy to the stressful time between Thanksgiving and Christmas."
Gelatin salads, often associated with mid-century cuisine, have a surprisingly long history. But this is the part most people miss: The practice of encasing food in gelatin dates back to the Middle Ages, primarily as a method of preservation. Aspic dishes, savory gelatin creations with meat and vegetables, were also a thing!
Initially, gelatin foods were exclusive to the wealthy. But by the 20th century, mass production made gelatin accessible to everyone. "Suddenly, gelatin was fast, affordable, and in a packet," Cannon-Miller explains. "It was no longer just for the elite."
Mid-century housewives then started experimenting with all sorts of gelatin creations. "You also had more varieties of canned fruit, marshmallows — all these things entering grocery stores — creating a whole new wave of creativity," Cannon-Miller adds. This era produced wonderful, colorful, and bizarre creations. A classic example was the “perfection salad,” popular from the 1920s to the 1960s. These often included lime gelatin, spices (like horseradish), and shredded vegetables. And let's not forget the abundance of lime Jell-O and shrimp in many of these creations!
The museum's first Holiday Gelatin Salad Show featured 30 entries. The competition attracted cooks of all ages. "We had some boomers arrive with significant PTSD from their childhoods," she noted. "But millennials were overjoyed."
So, what happened to the reign of the gelatin mold? One factor is changing tastes, but modern life also plays a role. "We shifted from packets to pre-made Jell-O cups," Cannon-Miller says. "People are grabbing those instead of taking the time to make it themselves." Creating a true gelatin mold takes time. Cannon-Miller's advice to aspiring gelatin cooks? Ensure proper setting time.
To enter, bring your completed entry form, your salad, and a copy of the recipe to the Deschutes Historical Museum on Saturday, December 13. Category winners will receive a pie, and Best in Show will also take home a grocery store gift card. The public is invited to admire (and potentially taste) the gelatin dishes.
Want to try your hand at creating a gelatin salad? Here are a couple of vintage recipes to get you started:
Perfection Salad
- 9-ounce lemon-flavored gelatin packet
- 3 cups hot water
- 6 tablespoons lemon juice
- 1 tablespoon salt
- 3 cups finely shredded cabbage
- 3 cups diced celery
- 6 pimientos, chopped fine
- 18 small sweet pickles, chopped fine
Dissolve gelatin in hot water. Add lemon juice and chill. When partially set, add remaining ingredients and mix in. Pour into lightly oiled pan 20x12 inches and chill. Cut into servings. Serves 25.
Crab Salad
- 1 envelope Knox gelatin
- 1 pint boiling water
- 1 can crab meat, or fresh crab
- Juice 1 lemon
- Celery and cucumber, cut small
- 1/2 cup cold water
- 1 teaspoon salt
- 1/2 cup sugar
- 1/4 cup vinegar
- Stuffed olives
Soak gelatin in cold water for 5 minutes, adding boiling water, salt, sugar, vinegar, and lemon juice. When cool and beginning to set, add celery, crab meat, olives, and cucumbers. Serves 12 to 15.
Think about it: Do you have any fond or perhaps not-so-fond memories of gelatin salads? Would you ever consider making one? Share your thoughts in the comments below! And, if you're brave enough, share your favorite vintage recipe!
