Many (if not most) of the recipes on this blog require a great deal of work to come up with measurements and instructions that are not only historically accurate but also effective and reasonably appetizing. I spend a lot of time researching historical context, sources, period ingredients, among other things. This is also not a full time job – more of a hobby, really – and I have many other responsibilities in the modern world! I absolutely love doing what I do and I am so grateful for and flattered by your support and interest in my work!
That said, I want to introduce you to my newest side project: Molded Memories! Due to the enormous stack of gelatin salad recipes I inherited from my grandmother and great aunts, I thought it would be fun to create a blog just about congealed food. A Dollop of History is not the place for a barrage of unsettling mid-century jello recipes. Some of the recipes will actually be good, and others I suspect will be truly awful. The gelatin blog is meant to be a little more casual and silly than this one, yet still informative.
So I encourage you to take a look every once in a while and see if you find something interesting there. In the meantime, I will continue to update this blog with the highest quality historic recipes that I can provide.