This is the continuing saga of me trying to figure out the popularity of gelatin recipes from the 1920s to the 1970s. Each month, I randomly pick a recipe from a jar filled with the good, the bad and the savory gelatin recipes to see which ones were worth it and which ones should stay forgotten. I post the recipe at the end if you are so inclined (or super brave) to try one out for yourself.
Its another day and the next installment of me trying out Jell-O recipes from yesteryear. Up today is from the 1950s Joys of Jell-O and it is the Apple Cheese Salad. It has been about four months since I had to try one of these salads. The last few have all been quite delicious desserts. This recipe used lemon gelatin and mixed in is cottage cheese, apples and pecans.
I will admit this recipe was quite uneventful unlike the Basic Bavarian. The Jell-O itself was easy to prepare and filled the mold perfectly. Unmolding it was the quickest I have ever done. I will admit that I started laughing very hard when I saw the unmolded finished product. It was so ugly looking and lets admit it looks kind of gross as well. I laughed all through taking the Apple Cheese Salad pictures. I am even giggling while I was writing this. Side Note: I do find weird things funny. My father is always looking at me perplexed wondering out loud why I found something humorous.
So what is the verdict? Did it taste good? Yes and no. Cottage cheese is an ingredient that is often used with sweet foods such as pineapple, peaches or oranges so it wasn’t outright offense. That being said the cottage cheese mixed with the pecans created this slight gritty texture in the mold. This was probably partly my fault as I chose small curd cottage cheese when I should have gone for the large curd. Also the apples and pecans just really didn’t go well with the lemon Jell-O. Plus again the mold does look kind of disgusting.
Like always here is the recipe if you are brave enough to try it! If you do let me know how it goes.
Apple Cheese Salad
An interesting Jell-O salad recipe with cottage cheese, apples and pecans from the 1950s
Ingredients
- 1 3 oz package of lemon or lime Jell-O
- 1/2 teaspoon salt
- 1 cup boiling water
- 3/4 cup cold water
- 2 tablespoon lemon juice
- 1/8 teaspoon pepper
- 1 1/2 cups cottage cheese
- 3/4 cup diced unpeeled apples
- 1/4 cup chopped pecans
- Optional: additional apple slices, lemon slices, pecans and cottage cheese for garnish
Directions
- In a mixing bowl, dissolve the Jell-O and salt in boiling water.
- Then add the cold water, lemon juice and pepper.
- Chill until the mixture is very thick. This takes about 1 1/2 hours and if you draw a spoon through the gelatin, it should leave a definite mark.
- Mix in the cottage cheese, apples and pecans and pour into a 4 cup mold.
- Chill overnight
- Unmold and garnish with extra fruit if desired.
Quaint Cooking 
What fun!
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Thanks! No matter the outcome, I must admit that I do have fun making these Jell-O recipes.
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They had some very interesting Jello recipes in the 50’s… different from what we’d make today that’s for sure. 🙂
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I agree especially since this one was considered an entree salad. I couldn’t even imagine being served this for lunch.
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Oh my gosh, better you than me!! I do have to admit to having a thing for cottage cheese with pears. Canned pears, especially which normally isn’t my thing. It’s the way the juice mingles wth the cottage cheese. But this one – I gotta say better you than me, although I’m pictureing this as the centerpiece of a ladies luncheon, back in the 50’s when the ladies would all dress to the 9’s just to lunch at each other’s homes. Maybe for bridge club?.
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Lol I get that told to me a lot! I agree that this was definitely a ladies luncheon dish. I can’t see any other group of people that would consider this an entree salad.
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🙂
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My mom’s go-to recipe was lime jello-o, crushed pineapple, cottage cheese. It was not well received by me or my sister – ever.
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I bet and completely understand! Even though this was not as bad as I thought it was going to be, I would definitely never want to eat this again.
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