“You first eat it as a child, because your parents and their friends have set it out with the food. It s not terrible; it s sort of wonderful, but a little bit gross,” reminisces Dan Leventhal, artist and stay-at-home dad, about his experiences eating gefilte fish as a kid. Years later, he says, “it s still the same weird, salty and coarsely textured stuff, suspended in some kind of gelatin that you remember.”
Gelatin salads were a testament to their time. These towering, jiggly creations were studded with fruits, vegetables, meats or any concoction the home cook could think up. Some of our favorite foods today contain gelatin, although perhaps none so obviously as America s jiggly dessert, Jell-O. A well-made classic French