Saturday, January 02, 2010

Jellied Madrilène Seville!


Image::  Jellied Madrilène Seville by Maria on Curly Wurly, Encyclopedia Repulsica, vol. 2 (Cak-Coo) 14 February 2008

I have no idea what made me think of this recipe from a Family Circle cookbook that was full of pictures we had in the house in the 70s.  There were several volumes and they had these recipes that I always wanted to try, much to my family's chagrin.  I recall the one above and wanting to try it, probably because it had cola in it, which we rarely had in the house.  It was in a section of "cool" cooking, which I think included a Scandinavian fruit soup.


So, I did a search using "jellied Madrilene cola" and I found this great blog, Curly Wurly, that is full of images from old cookbooks and has a series of posts titled Encyclopedia Repulsica.  The Goog delivered!  I found Jellied Madrilène Seville in it's 70s glory.  A topaz mountain of cola jellied goodness.  This takes me back to the days of the oatmeal countertops, walnut-stained wood panelled kitchen cabinets, lemon custard coloured Gaffers and Sattler range and oven, and an avocado Osterizer with an ice crushing attachment.

I must admit I have a soft spot for the jellied and the custardy, although I lean towards agar {seaweed} as a gelling agent, as opposed to gelatine {hoof & bone}.  I've been promised "jellied salad" with {brace yourself} mayo, which reminds me of mid-70s.

In the early 80s, I was intrigued by the UK synthpop band name, Blancmange, which took its name from the jellied dessert, blancmange.  Here's the great cat-laden album art on their Happy Families album::


In it is the same iconography used for the "I've Seen the World"/"God's Kitchen"::



Blancmange, the foodstuff, is an old dish that goes back to at least the days of Chaucer and according to Wikipedia::
"The "whitedish" (from the original Old French term blanc mangier) was an upper-class dish common to most of Europe during the Middle Ages and early modern period. It occurs in countless variations from recipe collections from all over Europe and is mentioned in the prologue to Geoffrey Chaucer's Canterbury Tales and in an early 15th century cookbook written by the chefs of Richard II.  The basic ingredients were milk or almond milk, sugar and shredded chicken (usually capon) or fish, and often combined with rosewater, rice flour, and mixed into a bland stew."


I have yet to try blancmange or jellied madrilène seville, but I think it's about time.  I'll have to see if my mom still has that Family Circle cookbook.

Twitterversion::  A blog on jellied foodstuffs, including jellied Madrilène Seville fr. a 70s cookbook and blancmange.  Songs fr. Blancmange.  @Prof_K


1 comment:

peggy said...

Found you googling madrilene with Sauternes. nb. There is none posted which doesn't mean it's not still a great idea. I too am a sociologist with too much interest in economics to have survived the gipperization of academe. Later I came as spousal baggage to Berkeley in '93 but it had ossified plus the cuts or probably, rather, it was the cuts that fixated once radicals using the tactics of the 60s to defend their Berkeley hills paradises. Ah well Im off to buy Sauterne a the puerto de la vaca liquor shed to revolutionize recipe blog o sphere. Cheers