A couple of months ago, my mother while visiting my sister went thrifting and brought me back a gift. If you read this blog or follow me on Instagram then you know I try to do a vintage gelatin recipe at least once a month while trying to figure out which ones were delicious and which were not. I mean they all can’t be super horrible even the savory ones right? Anyways I am getting off subject. My mother knowing this found me two different vintage gelatin mold sets from Tupperware. Today I will be talking about one of the sets called the Jel-N-Serve.
This set was from the mid 1960s and was featured in the catalogs at least through the 1970s and according at a 1971 catalog this was sold for a whopping $2.98. This is a large mold that also has a seal at the bottom and the top. This set’s gimmick is that you can switch out the design to either a star, tulip, Christmas tree and a heart. In an old Tupperware demo guide they called says that “from sparkling cool salads to luscious desserts,…you have the answer with the Tupperware Jel-N-Serve”. It also comes with a handy little tray to unmold the fabulous gelatin on to. In an old Tupperware demo guide they
I was also lucky that the original owner kept the instructions that came with the sets. Also I found a two recipes from Tupperware. One using the Jel-N-Serve and the other using the Crisp-It. In case you were wondering the Crisp-It was for keeping iceberg lettuce crisp in the refrigerator. I am sure you all guessed that.
So you know that seeing that there was a recipe, I had to make it. There was literally no way I was not going to! This was a molded layered iceberg salad which sat in a base of unflavored gelatin flavored with broth, lemon juice and red wine vinegar. It is served with a simple blue cheese dressing ( in the picture you can see another Tupperware product called the Condimate). I will admit and some of you are going to be thinking that I lost my mind but this was not that bad as I imagine savory salads can go. I actually kind of enjoyed this one a little bit. Though it didn’t hurt that it was just layered raw vegetables in the mold.
I will admit that unmolding this did give a small bit a trouble. I do find the more traditional copper molds easier but this was my first time using the plastic. I will experiment with it more and let you all know.
As always I have shared the recipe in case any of you want to be brave and try it yourself! Let me know in the comments if you remember Tupperware or if you knew someone who had the Jel-N-Serve!
Layered Iceberg Mold
This is a 1960s gelatin salad recipe that came with Tupperware's Jel-N-Serve.
For the gelatin mold:
- 2 1/2 tablespoons unflavored gelatin
- 1 3/4 cups water, divided
- 1 10 1/2 oz can condensed beef broth
- 2 tablespoons lemon juice
- 3 tablespoons wine vinegar
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons chopped bell pepper
- 1/2 cup shredded carrot
- 1/4 cup celery, thinly sliced
- 1/4 cup cucumber, thinly sliced
- 1 green onion thinly sliced
- 1 medium sized tomato, thinly sliced
- 1 cup iceberg lettuce, finely shredded
For the dressing:
- 1/2 cup mayonnaise
- 1/2 sour cream
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 2/3 cup crumble blue cheese
- For the mold: Soften gelatin in 3/4 cup water for 5 minutes.
- Then in a saucepan, heat the broth with the remaining up of water until warmed. Pull off the heat and mix in the softened gelatin up it has dissolved.
- To the gelatin add the lemon juice, vinegar, salt and sugar. Let cool.
- In the Jel-N-Serve or other _____ size mold, layer the vegetable in the order listed starting with the bell pepper and ending with the lettuce.
- Slowing pour or spoon the gelatin over the vegetables.
- If using a Jel-N-Serve seal it, if not cover it with whatever you like to use and chill in the fridge over night.
- Unmold onto a platter and serve with either the dressing that follows.
- For the dressing: Combine off the ingredients and chill in the fridge for a least an hour.