Cheese Artichoke Mold – A Mid-Century Gelatin Test

Posted on Apr 24 2013 - 6:46am by RetroRuth

More gelatin this week! This recipe is another gem from our Gelatin Contest which was submitted by Mary G. I was very excited when I saw this recipe come in, because not only is it strange-sounding, but it also contains American cheese, Tom’s least favorite food in the whole world!


Mary G writes:

Hi Ruth!

I saw your contest on your blog and immediately set to my pile of lovely vintage cookbooks to find you a great one!

This comes from Marye Dahnke’s Salad Book (1954), which has a whole chapter on molded salads – which she describes as follows: "When ‘company’s coming for dinner,’ a shimmering mold is the salad to serve. It’s a way of entertaining graciously well within the average family’s budget." How right I hope she is!

Enjoy! 🙂


Well, while this mold was slightly disappointing in the shimmer department, it totally impressed me in other ways.


I got to add curry powder, mustard AND Tabasco to the base. Which is unusual.


I also got to add a ton of shredded American cheese. Which was also unique.


Unfortunately, my individual molds already had another contest entry gelling in them, so I had to use a ring mold.


But I still think it ended up quite fetching. Another great surprise was how the American cheese MELTED in the mold and ended up looking like leeches hanging out on the side.



Not that leech-cheese ever stopped Tom.

Tom TastingIMG_9715

“Oh man.”

“Bad, huh?”

“It’s edible. But it needs something else.”

“It’s supposed to be served with lettuce and French dressing.”

“That is NOT what it needs.”

The Verdict: Edible

From the Tasting Notes:

Not terrible. Edible, just really strange. The cheese in the mold went all melty and weird, which made for an unpleasant texture overall. The color ended up a faint green, which was also unappetizing. Generally bland with an American cheese aftertaste. Not horrible, but it ain’t good.

WordPress Author Box

I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (, No Pattern Required (, and I Ate The 80's (

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @MidCenturyMenu on Twitter

11 Comments so far. Feel free to join this conversation.

  1. dragondream April 24, 2013 at 8:21 am - Reply

    I wonder if a different cheese… perhaps goat? I love your site and I am trying to figure out a program for my library from it.

    • RetroRuth April 24, 2013 at 9:36 am - Reply

      A different cheese probably would be better!

      Feel free to email me about the library program! I would love to hear about it. 🙂

  2. yinzerella April 24, 2013 at 8:32 am - Reply

    Horseradish. I would’ve added horseradish.

    • RetroRuth April 24, 2013 at 9:34 am - Reply

      Horseradish makes everything better!!

  3. Ann April 24, 2013 at 12:58 pm - Reply

    Did you scald the milk? I was wondering if that might have helped soften / melt the cheese so that it would incorporate more fully into the mix. I’m not sure it would have improved the taste, though. Perhaps really sharp cheddar?

    • RetroRuth April 25, 2013 at 9:00 pm - Reply

      Nope, didn’t scald the milk. And I bet sharp cheddar would make it taste better!

  4. Buzz April 24, 2013 at 7:25 pm - Reply

    Wow. That is way weird.

    • RetroRuth April 25, 2013 at 9:01 pm - Reply

      I know, right?

  5. Sara In AZ April 25, 2013 at 8:20 pm - Reply

    “Leech Cheese” 🙂

    • RetroRuth April 25, 2013 at 9:02 pm - Reply

      Hee hee!

  6. Shelby November 21, 2013 at 3:54 pm - Reply

    This seems like something that would be great using american cheese with a second. I love artichokes with gorgonzola, or maybe sharp cheddar as already suggested…… But did you try eating it with crackers, instead? Looks to me like something that would be good with all the pieces piled onto a cracker.

Leave A Response