A Look Back to When Every Food Was Jellied, Molded or Jelly-Molded

I grew up in the 80s, and honestly? Our food wasn't that weird. Sure, it had more butter, oil, and eggs than we'd dare to use now - but at least dinner looked like dinner.

Still, one thing always confused me: my mom's cabinet full of baking molds. Bundt pans, fish shapes, gelatin molds shaped like flowers, rings, domes, even a lobster. And she never used them. Ever.

It wasn't until years later that I realized - oh. That cabinet was a leftover relic from a culinary fever dream of the 50s and 60s. A time when every single dish had to be jellied, molded, or jelly-molded. Salad? Into the gelatin it goes. Beef? Mold it. Dessert? Jelly tower. Leftovers? Gelatin loaf.

These 26 vintage recipe cards are a technicolor, lime-flavored testament to that moment in time. A time when the bolder the mold, the better. When suspending a boiled egg inside lime gelatin was considered classy.

It was a wild era for food - and these cards are here to prove it.