Introducing: A Jello Rating System

Today I decided to rate my jello creations using a cool little mold graphic that my husband so kindly whipped up for me. The recipes will be rated 1 -5, including half-molds. Obviously food is pretty subjective so what I like or don't like might not be the general consensus. I don't even particularly like … Continue reading Introducing: A Jello Rating System

Chinese Almond Jelly

Today's recipe is waaay off the kitschy Americana beaten path, but I'll allow it because still fits the theme of molded gelatin dishes! I've been recently exploring historic Chinese food for a project posted on my other site and my friend Wilma Wu suggested I look into something called Almond Tofu or Almond Jelly. Intrigued, … Continue reading Chinese Almond Jelly

Mold or Mould?

As I've been building this blog I have wondered which spelling to use. Mould is the British spelling, while mold is American. Both words mean the exact same thing(s): A container to shape things, decorative strips of wood (or some other material) on walls, and a nasty fungus we would like to avoid. There is … Continue reading Mold or Mould?

Welcome to Molded Memories!

This site is a companion to my history blog, A Dollop of History. Why dedicate an entire blog to congealed food, you ask?Well, I inherited an enormous collection of mid-century Jell-O "salad" recipes. Some of the molded salads are clearly desserts and others are...not. First impressions range from Could-be-Good to Simply-Horrifying. Morbid curiosity and a … Continue reading Welcome to Molded Memories!