Making, And Eating, The 1950s Most Nauseating Jell-O Soaked Recipes

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Poring over vintage cookbooks and food advertisements is equal parts intriguing and repulsive: People willingly ate things like 'Shrimp Aspic Mold' and 'Chicken Mousse?' Unlike the menus on contemporary food blogs and in best-selling recipe books, mid-century cooking seems guaranteed to make you gag, thanks to its mismatched flavors, industrial ingredients, and gelatin overload.