The hot summer days of July and August often lead one feeling the need for a refreshing meal or snack. Today this often means leaning towards a lighter fare such as a fresh salad or perhaps fruit when sitting down to dinner. Sometimes on these hot summer days, all one needs is a cool refreshing jello mold to feel content. The sweet light taste of cherry, lemon, and lime jello has long been a favorite summertime snack or dessert among many. However, can you imagine sitting down to a dinner of meatloaf encased in a lime jell?

To the modern viewer, this combination of lime Jiffy-Jell appears anything but pleasant. Despite this, in the July 1919 edition of Mccall’s Magazine, recipes such as the one aforementioned appear extremely popular. The recipe for Lime Jiffy-Jell Meat Loaf in Mccall’s July 1919 edition describes meats in aspic as a delightful way to serve cold meats in the summer. Aspic is a Jello-like substance set with meat stock in a mold and often encases pieces of meat. The recipe states that before your lime Jiffy-Jell sets, one should mix in scraps of meat. According to the 1919 recipe, the dish, when completed yields a lovely meatloaf in need of no further garnishment.