Blend Something Good

blender cookbook

Blender Cookbook
Seranne and Gaden
1961

This poor cookbook has seen better days. It needs to go on condition alone. I had no idea that blending something could produce such a variety of recipes. Sample recipes include: a basic cheese dip (cottage cheese, cream cheese, and blue cheese), a cucumber mousse, and a lovely jellied ham loaf. However, nothing says party like a recipe for Tongue Vegetable Aspic (5th image below). The recipes in this book all read like something from a food version of Fear Factor. Given the number of cookbooks we post, I feel confident in saying these recipes are the scariest. Eat at your own risk.

Mary

bsck cover

mousse

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4 comments

  1. Good golly! We had this when I was a kid. My sister got weirdly obsessed with it. She kept making carrot milk- blend carrots & milk, strain out carrot bits, force younger siblings to fake enthusiasm about carrot milk. I guess I should feel grateful that she didn’t obsessively make tongue/aspic loaf!

  2. No, of course you could never get people to get out a book based on “blenders.” Not in 2018, unless they’re between 70 and death.

    Now, you have to sell the concept as “pro-grade food processors,” preferably under brand names like “Vitamaster” and “Cuisinart” so you can add another $10 to the book price and $40-200 to the appliance.

    And you’re making “smoothies” and “health drinks” and “lassis” and “sharbats” and the like.

  3. Why all the canned vegetables? Canned everything, just about. Ugh. I guess it didn’t matter much, as the things they were adding the canned peas to were so awful that the sweet tender real peas wouldn’t help much.

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