Duncan Hines yellow cake, Jell-O vanilla pudding, crushed pineapple, Cool Whip - sounds good, right? For some reason, my grandma's recipe for pineapple - a friend tells me some call this hummingbird - cake (labeled in her hand, "delicious," and she only did that on a few recipes, so my hopes were high) did not translate well into 2008. I mean, it sounds good on paper, but like the previously mentioned "yummy dip" (including braunsweiger AND potted meat AND mayo), the result was way too dated. This was basically a cake in a pan smothered in vanilla pudding flecked with pineapple (which my kids hated - I admit the texture is weird), and slathered in Cool Whip.
Then it hit me. This recipe was circa 1976. Flashbacks to endless dishes of Jell-O pudding, Jell-O parfaits, Jell-O molds, even Danish junket desserts in little glass dishes caused me to break out in a sweat. What was the obsession with gelatin in the 1970s? Why is it that some recipes endure, while others get lost in translation?
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