Free original & vintage food recipes by Frank Ernhart

Hello! Welcome to --- Thank you for your visit!
Keep returning!

Frank's Kitchen --Site Map--

Breads, Pasta, Pastry and Rice-- Candies, Preserves, Jellies, Jams and Pickles-- Cereals and Cereal Dishes-- Desserts-- Drinks-- Egg and Cheese Dishes-- Fish and Seafoods-- Fruits-- Meats-- Miscellaneous-- Poultry-- Salads and Dressings-- Sandwiches-- Sauces-- Soups-- Vegetables

Over 5,000 FREE Recipes and Rising!

Recipe of the day

Mayonnaise Gelatin Coating

    Mayonnaise Chaud-Froid Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]


    2 tbsp unflavored gelatin
    1/2 cp cold water
    2 cps mayonnaise


    1 - Soften gelatin in cold water 5 minutes.
    2 - Set bowl over hot water and stir until dissolved.
    3 - Add to mayonnaise.
    4 - Blend well.

    Makes about 2 cups gelatin coating.

    Use to coat sea food, meats, chicken, and turkey when creating
    decorative cold platter for buffet. After coating let stand a few minutes
    to partially set. Add decorations and chill. The gelatin mixture helps
    hold decorations of green pepper, pimiento, olive, et cetera, in place.
    Also use to combine with vegetables and other foods in making a molded

    New this Week

    Avocado Mayonnaise
    Cucumber dressing for Sea-Food Salads
    Garden Mayonnaise for Crab Salad
    Garlic-Ham Mayonnaise
    Honey-Lime Drssing, Orlando
    Honey Mayonnaise for Fruit
    Mayonnaise Gelatin Coating