Thanks for taking one for the team. I draw the line at all those old ‘hey let’s make perfectly good food into Lovecraftian gelatin horrors’ phase America went through
Marcia Adams, who was on PBS in the 90s, had a recipe for molded chicken loaf. No whipped cream, no mayo. It was chopped cooked chicken, herbs, etc. held together with unflavored gelatin. I made it and it was like a chicken salad. In fact, she recommended it be served on lettuce. I bet if the chicken was processed until fine, it would be like a cold cut.
I love old recipes. My favorite cookbook of all time- It's ghastly! is "A Thousand Ways to Please a Husband or a Romance in Cookery.' You can find in on Project Gutenberg. It was originally published in 1918. The later edition was dealing with automatic refrigeration, which when gelatin became interesting in cooking.
I saw the title with the date and KNEW it was going to have gelatin added. Commercial gelatin changed the west's culinary landscape in...interesting ways lol
Thinking that squeezing the lemon on the chicken mold slice before serving would allow it to shine more. And perhaps some shallot and tomato slice, s&p too!
Hearing him call my name at around 33 seconds freaked me out. Am I hearing things, is he making every video interactively custom? Glad I was able to search and find the Schitt's Creek clip, which I've never seen, that he was referencing.
We used to make (a non-sandwich) treat called “shrimp mold” the name was unfortunate, but it was a delightful molded salad featuring shrimp. The name never fails to to induce giggles
I forgot where this was from for a moment, and was expecting the instructions to say to trim off the crust and edges to make perfect little triangles like a Japanese Sando.
Reminds me of how people use to be crazy for jello molds. I've seen chicken salad made with whipped cream before. Mayo has gotten to be more common partially because it's spreadable even when chilled.
I've read it's because home refrigeration was new and fancy. Gelatin molds for guests meant you could afford luxury appliances during the great depression, and the love of gelatin stuck around for a while. There's some true culinary abominations from the early 20th century, like jellied meatloaf and tuna salad made with lime jello. I wonder if the food deprivation of the great depression and war rationing made any food acceptable to their taste buds. Beats water pie.
@@andromedaspark2241 They ate some interesting/unappetizing thing. I asked my great grandmother, who was born in the middle of it, and to my surprise she remembered quite a few of them. Wish I could remember more right now, a couple were strange. 2 that come to mind were dandelions (no prep - straight from the ground) and crackers dipped in water, though those aren't too unusual.
@@andromedaspark2241 You’re my favorite person today for this. You’re right, a couple pendulums came together for this phenomenon which really just gets hate these days. It’s an old method of preservation, something the big houses could afford to do and it retained some glamour status from that when more people started getting reliable refrigeration and small serving prepared gelatin packets. Add surviving the Great Depression and a couple wars, people were also relearning culinary arts and presentation from a point of comfort or even abundance in comparison.
When you started slicing the molded chicken, I thought that was going to be the "bread" of the sandwich and I was momentarily impressed with this progressive 1931 recipe. Oh well.
I guess this probably makes more sense if someone made a whole loaf of it to slice for a tray of sandwiches to stretch a small(er) amount of meat to host a large tea-party; but it wouldn't improve the flavour much. I like meat-aspic as a sandwich filling, but the kind I can buy is usually seasoned well, and includes more interesting things like mushrooms, pickled vegetables or herbs, rather than just a hint of lemon and parsley. If I were to make this I would add: spicy smoked paprika, finely diced pickled onion, thinly cut bell pepper and dill.
"Okay, next step is to plus it up with some arugula" "What is that, what does 'plus it up' mean?" "You plus it up" "I understand that, but HOW do you plus it up?" "David, I cannot show you everything"
Def a tea type sandwich which explains the lack of something crunchy like celery. Because it's so plain almost any PU will do. I can't find the AP seasoning but did make a British Herb Mix that might be similar.
So like a chicken chaudfroid (that's how french call it?) in a sandwich. Pickles obviously will work well but you can also mix and match ingredients in the jelly, too - adding some veggies or different spices. It's kind of an oldschool food that mostly went out of taste...
Question: you've mentioned in several videos that the sandwich might have been part of a multi-course meal. That confuses me, as I've never had a "sandwich course" in a multi-course meal. Is this something that has been lost to time? Which course would it be? First, second, third? Thanks!
The all purpose/poultry is a good Idea. I may also consider cranberry sauce, sonething tart and refreshing to balance out the richness, etc., of the chicken loaf.
You have a distinct ending sound for good sandwiches, and for bad sandwiches, but no sound for mid sandwiches. This sandwich (at a 5) got the same sounds as a 9 or 10. I suggest you choose a mid range sound for 4-7. Maybe like the Seinfeld scene-cut music.
I would have been tempted to mold it into a dinosaur shape. And then cut the bread into dinosaur shapes to match, and use the cut off bits of the bread to create an edible terrain next to some kind of “lava pit” or “tar pit” of something tasty in which to dip it. Maybe some kind of cheese dip, or olive oil with balsamic vinegar.
Given the time period, (Great Depression), It makes sense that one would do this since you can make multiple chicken sandwiches with less chicken, and more filler. Ain't too surprising for the time.
Mayonnaise, ketchup and mustard are all sauces. Egg salad and tuna salad are made with mayonnaise; thus, unless you're a barbarian, you've had sandwiches mad with sauces.
I will NEVER understand the whole "put everything in gelatin" phase of US cookery... Funny thing is, years back I asked my grandma about it and she joked, (and my grandparents were best friends in middle school and were together their entire lives) "Your grandfather would have divorced me if I'd made that, and I would have divorced him if he'd asked me to.".
It's basically a chicken ham or luncheon meat. The cream and modest amount of gelatin helps it not be (or at least not look like) one of those many 1950s meat gelatin monstrosities. It's just very light on the spices.
I've never seen it between bread, but terrines like this are common in a lot of European cuisines and they are eaten with bread. I'd use shredded chicken for texture, but it isn't unheard of.
Opaque aspic. Ugh. I think if more people really knew what gelatin was, they probably not turn their nose up from eating head cheese or "variety meat." The Molded Chicken Guild fired their marketing guy after the first meeting. He went on to brainstorm King Crimson album titles.
Guessing the rating before watching: "Molded" does not bode well. Is it processed chicken combined with cream cheese until firm but malleable? I don't see any chives in the thumbnail...or herbs of any kind...But it looks like an innocent enough tea sandwich so I'm gonna guess this one gets a 5/10. Maybe plus it up with chives or capers. Edit: I should have expected gelatin
You remind of the guy who’s a little younger and thinner but talk the same The museum curator. I bet he has some sandwiches you can share. Battleship New Jersey @BattleshipNewJersey
Thanks for taking one for the team. I draw the line at all those old ‘hey let’s make perfectly good food into Lovecraftian gelatin horrors’ phase America went through
The 50s were the wild west of American cuisine.
Edit: apparently the entire first half of the 20th century.
... and everywhere else too. Australia and the UK loved all sorts of gelatinous elder gods in the seventies and beyond.
Aspic always throws me off so much. You have perfectly good food and you decide to encase it in Jello. Insane.
I appreciate the reference to Lovecraft in these comments! What next? A Cthulhu sandwich? Tasty, but very hard to chew!
@ “That is not bread which sliced there lies, and with strange eons, even sandwiches may die”
Make it a real moldy sandwich by adding moldy blue cheese and roasted peppers to the whipped cream for a plus up...
Make it a REAL moldy sandwich by abandoning this icky thing for a few days. hehehehe
“ And now we just simply fold it in…David…” lol so relatable 😂
Top notch Schitt's Creek reference!!
These are the kinds of sandwiches I appreciate the most, good sir
Marcia Adams, who was on PBS in the 90s, had a recipe for molded chicken loaf. No whipped cream, no mayo. It was chopped cooked chicken, herbs, etc. held together with unflavored gelatin. I made it and it was like a chicken salad. In fact, she recommended it be served on lettuce. I bet if the chicken was processed until fine, it would be like a cold cut.
"Women on diets" certainly _LOVED_ that recipe.
I'm losing it over the fact it actually solidified and was able to be cut
I mean it's got gelatin in it. It's practically an aspic sandwich.
That’s gelatin for you. It solidifies.🤪🤪🤪
urrrrrgggh
I love old recipes. My favorite cookbook of all time- It's ghastly! is "A Thousand Ways to Please a Husband or a Romance in Cookery.'
You can find in on Project Gutenberg.
It was originally published in 1918.
The later edition was dealing with automatic refrigeration, which when gelatin became interesting in cooking.
I saw the title with the date and KNEW it was going to have gelatin added. Commercial gelatin changed the west's culinary landscape in...interesting ways lol
Thinking that squeezing the lemon on the chicken mold slice before serving would allow it to shine more. And perhaps some shallot and tomato slice, s&p too!
Sometimes I see the sandwiches on this channel and I think to myself "Someone lost a bet."
Hearing him call my name at around 33 seconds freaked me out. Am I hearing things, is he making every video interactively custom? Glad I was able to search and find the Schitt's Creek clip, which I've never seen, that he was referencing.
alright david
We used to make (a non-sandwich) treat called “shrimp mold” the name was unfortunate, but it was a delightful molded salad featuring shrimp. The name never fails to to induce giggles
Plus it up by adding mold
😂😂😂
I'd sprinkle in some blue cheese with the cream. Not only does it go well with chicken, but it will actually make the sandwich molded.
that could good, especially with sliced apple or pear...
I am not mad at this one. Maybe a bit of Tajin with the lemon for a plus up is what I am going to try. Thanks! - David
I'm kinda surprised gelatin doesn't come up more often on this show
I forgot where this was from for a moment, and was expecting the instructions to say to trim off the crust and edges to make perfect little triangles like a Japanese Sando.
I can’t imagine the texture of that sandwich would be very appealing.
Runner-up contender for the whitest white bread sandwich in the history of the color white. Bouncy chicken, mmm
Only thing missing is a bit of Miracle Whip.
Even the cookbook acknowledges this: “Lily White Flour”
Reminds me of how people use to be crazy for jello molds. I've seen chicken salad made with whipped cream before. Mayo has gotten to be more common partially because it's spreadable even when chilled.
I've read it's because home refrigeration was new and fancy. Gelatin molds for guests meant you could afford luxury appliances during the great depression, and the love of gelatin stuck around for a while. There's some true culinary abominations from the early 20th century, like jellied meatloaf and tuna salad made with lime jello. I wonder if the food deprivation of the great depression and war rationing made any food acceptable to their taste buds. Beats water pie.
@@andromedaspark2241 They ate some interesting/unappetizing thing. I asked my great grandmother, who was born in the middle of it, and to my surprise she remembered quite a few of them. Wish I could remember more right now, a couple were strange. 2 that come to mind were dandelions (no prep - straight from the ground) and crackers dipped in water, though those aren't too unusual.
@@andromedaspark2241 You’re my favorite person today for this. You’re right, a couple pendulums came together for this phenomenon which really just gets hate these days. It’s an old method of preservation, something the big houses could afford to do and it retained some glamour status from that when more people started getting reliable refrigeration and small serving prepared gelatin packets. Add surviving the Great Depression and a couple wars, people were also relearning culinary arts and presentation from a point of comfort or even abundance in comparison.
For some odd reason, that looks good to me. I want to try it with some smoked fish instead of chicken.
Sounds like it might be similar to Norwegian fiskepudding. Which is delicious.
When you said "don't worry," you raised my hopes that this might not involve gelatin. Alas.
When you started slicing the molded chicken, I thought that was going to be the "bread" of the sandwich and I was momentarily impressed with this progressive 1931 recipe. Oh well.
Oh, molded... ok, that makes more sense.
The addition of gelatin and cream puts me in mind of some sort of chicken _pudding_ , which would be horrific
Part of the fun of watching these is guessing, from your description and reactions, what the score is going to be.
Nailed this one! :-)
I guess this probably makes more sense if someone made a whole loaf of it to slice for a tray of sandwiches to stretch a small(er) amount of meat to host a large tea-party; but it wouldn't improve the flavour much. I like meat-aspic as a sandwich filling, but the kind I can buy is usually seasoned well, and includes more interesting things like mushrooms, pickled vegetables or herbs, rather than just a hint of lemon and parsley.
If I were to make this I would add: spicy smoked paprika, finely diced pickled onion, thinly cut bell pepper and dill.
So intriguing. Made me think of the chicken aspic that Duff made (which, by the way, my daughter and I really, really liked. Yum!)
"Okay, next step is to plus it up with some arugula" "What is that, what does 'plus it up' mean?" "You plus it up" "I understand that, but HOW do you plus it up?" "David, I cannot show you everything"
Was waiting for the blue cheese plus up to make it a moldy molded chicken sandwich
Pickly pop with the mold, babycakes!
Def a tea type sandwich which explains the lack of something crunchy like celery. Because it's so plain almost any PU will do. I can't find the AP seasoning but did make a British Herb Mix that might be similar.
I would plus up with a TON of watercress and dill
The Schitt's Creek reference was epic!
So like a chicken chaudfroid (that's how french call it?) in a sandwich.
Pickles obviously will work well but you can also mix and match ingredients in the jelly, too - adding some veggies or different spices. It's kind of an oldschool food that mostly went out of taste...
It's lunchtime, you're hungry, and there's leftover chicken aspic in the fridge. Any port in a storm!
If you pour boiling water over your knife just before slicing, it will move through with much less sticking.
Ohhhhhhh...Nice video ty!
I learned something about all purpose seasoning; I guess I've been sleeping on that!
Looks like a suet cake the woodpeckers that visit my yard love to decimate!
Let’s give this moldy chicken sandwich, a gooo.
Was that a schitts creek reference i heard?
Question: you've mentioned in several videos that the sandwich might have been part of a multi-course meal. That confuses me, as I've never had a "sandwich course" in a multi-course meal. Is this something that has been lost to time? Which course would it be? First, second, third? Thanks!
Life has becomes a _LOT_ more informal since the 1960s.
The all purpose/poultry is a good Idea. I may also consider cranberry sauce, sonething tart and refreshing to balance out the richness, etc., of the chicken loaf.
"hmm, this chicken salad just isn't revolting enough, what to dooo?"
Fold it in, David!
And I thought jello with fruit in it was dodgy. I need to apologize to my grandma.
Jello with fruit is delicious
I caught that Schitts Creek Reference!
You have a distinct ending sound for good sandwiches, and for bad sandwiches, but no sound for mid sandwiches. This sandwich (at a 5) got the same sounds as a 9 or 10. I suggest you choose a mid range sound for 4-7. Maybe like the Seinfeld scene-cut music.
I would have been tempted to mold it into a dinosaur shape. And then cut the bread into dinosaur shapes to match, and use the cut off bits of the bread to create an edible terrain next to some kind of “lava pit” or “tar pit” of something tasty in which to dip it. Maybe some kind of cheese dip, or olive oil with balsamic vinegar.
that's ADORABLE. everything is better shaped like a dinosaur.
It should be plustup with blue cheese: mold and mould.
Depression era sandwich affffff
I have left a comment on this video.
@@justmarc2015 I have just replied to you.
I liked this comment.
Is that you, Mickey Rooney?
I second that comment and move to recess.
i have read your comment
This is one of those post depression era dishes designed with fillers to stretch that protein. Gotta do what ya gotta do.
Given the time period, (Great Depression), It makes sense that one would do this since you can make multiple chicken sandwiches with less chicken, and more filler. Ain't too surprising for the time.
I never recall having a sandwich with sauce used in it
Mayonnaise, ketchup and mustard are all sauces. Egg salad and tuna salad are made with mayonnaise; thus, unless you're a barbarian, you've had sandwiches mad with sauces.
I would have gone capers for the plus up
I would have put hot sauce on it, it needed heat, but I don’t like gelatin in general. Why gelatin was considered a fancy food is a mystery.
It is true white lily self-rising flour is the best biscuit flour available.
It warned you with the name Barry! Trust the name! The name!!!!
I have never been so upset by one of your videos before. TBH, you could have added in some mould and it wouldn't have been much worse.
1931 I think they were searching for ways to stretch the chicken economically.
No mold? Clickbait.
@@BasedTrungle 💯
Looks a tad dry. I'd have plussed it up with a squeeze of Kewpie in addition to that seasoning.
Was Soylent Green a gelatin based product?
Should have plussed it up with some Bleu cheese!
plus it up with blue cheese
Things were rough in 1931...
If you made this without the gelatin and whipped cream it might not be half bad.
I thought that was hitting the garbage can hard?😂
You must have been the first person to follow that recipe in about 80 years...
Stop messing with the space-time continuum 😂
Voice is reminiscent of the late great Lanny Poffo
If it is moldy, that would be fowl……
Boo! 😂
There should be a more "meh" sound effect for straight 5s
GNARLY
It needed a pickly pop!
This is a great albeit frightening video.
Don't tell me you whipped your own cream Barry. 😂 🔵⚪
You were expecting Cool Whip? 😂
I will NEVER understand the whole "put everything in gelatin" phase of US cookery... Funny thing is, years back I asked my grandma about it and she joked, (and my grandparents were best friends in middle school and were together their entire lives) "Your grandfather would have divorced me if I'd made that, and I would have divorced him if he'd asked me to.".
I'm utterly shocked this wasn't thrown in the bin.
It's basically a chicken ham or luncheon meat. The cream and modest amount of gelatin helps it not be (or at least not look like) one of those many 1950s meat gelatin monstrosities. It's just very light on the spices.
I've never seen it between bread, but terrines like this are common in a lot of European cuisines and they are eaten with bread. I'd use shredded chicken for texture, but it isn't unheard of.
At least it's not pink.
I was 80% sure it was headed for the trash…
Mayo, black pepper and chives.
That needs dijon and a little iceberg or something crunchy
Thanks, science!
Opaque aspic. Ugh. I think if more people really knew what gelatin was, they probably not turn their nose up from eating head cheese or "variety meat."
The Molded Chicken Guild fired their marketing guy after the first meeting. He went on to brainstorm King Crimson album titles.
It's like the arby's roast beef of chicken
Early chicken McNugget recipe.
Guessing the rating before watching: "Molded" does not bode well. Is it processed chicken combined with cream cheese until firm but malleable? I don't see any chives in the thumbnail...or herbs of any kind...But it looks like an innocent enough tea sandwich so I'm gonna guess this one gets a 5/10. Maybe plus it up with chives or capers.
Edit: I should have expected gelatin
I became deeply suspicious when you started with gelatine. I was justified. It's a weird little sandwich.
I swear you were gonna chuck it
It looks to be a weird texture 😮
Lemon zest would be better.
At least its edible. Because it sure does not look the part!
who would invent something like this?
You remind of the guy who’s a little younger and thinner but talk the same The museum curator. I bet he has some sandwiches you can share.
Battleship New Jersey
@BattleshipNewJersey
Toast the bread. Maybe?
Was half expecting the trashcan plus up. Like a weak aspic.
Thought this was a Mr. Beast video for a worrying second.