What’s Up With... The amount of jelly used in cookbooks from the 1950s...
...and why the fuck are we not covering everything in jelly now?
A convincing argument in dot point form:
- Jelly coated lasagne
- Jelly coated pizza
- Jelly coated jelly
- Jelly coated 16 chocolate cheesecake
- Jelly coated jelly eating device
- Jelly coated fire
- Jelly coated rare Toto LP
Make this happen, someone. Please. For the love of all things right (and wrong).
Why do I feel that it is my calling to buy a cookbook from this era and make every recipe? And document it thoroughly?