No, this is not a recipe for fake vomit. Silhouette Salad is a retro low calorie recipe from the 1950’s and 1960’s and…yeah…not sure how to describe this thing. Let me put it this way: it feels more like an answer to the question “Could We?”, rather than “Should We?”
First offered to the world in Knox Gelatin’s Silhouette Recipe’s cookbook, Silhouette Salad has all the hallmarks of a dead recipe: Canned meat? Check. Poorly used vegetables? Check. Minimal seasoning? Check. Cocoon of gelatin? CHECK. All that said, the talented folks at Woman’s Day thought this was worth including in its Encyclopedia of Cookery. Why? WHY? Well, let’s find out.
#newfoodwhodis #retrorecipe #lowcalorie
How to make Silhouette Salad (from the Woman’s Day Encyclopedia of Cookery, Volume 7 (c.1966).
Ingredients:
1 pack of powdered gelatin (i’m using Knox out of respect)
1 cup cold water
1 can cream of chicken soup
1 tablespoon fresh lemon juice
Dash of black pepper
1 can (5 ounces) of canned chicken, diced
½ Cup diced celery
¼ Cup diced green pepper
2 tablespoons chopped pimento
1 teaspoon instant minced onion
Directions: Soften gelatin in ½ cup of the water. Dissolve over hot water. Beat soup into remaining water. Stir in gelatin, lemon juice, and pepper. Chill until thickened, but not set. Fold in remaining ingredients. Pour into 1-quart mold and chill until firm. Unmold on greens. Makes 4 servings. About 139 calories per serving.
For extras, behind the scenes goodies, and more vintage recipes, check me out on the gram:
Learn more about the Woman’s Day Encyclopedia of Cookery, Vol. 7: