Today, we mostly think of gelatin (and the No. 1 brand, JELL-O) as a dessert. For a while, however, gelatin was actually featured as the main course.
Yep, not only did we serve gelatin as a main course, but we mixed it with things like meat, olives and mayonnaise. It seems crazy now, but gelatin "salads" were all the rage at dinner parties in the 1950s. To wit -- celery-flavored gelatin, congealed with chopped celery, pimento olives and cheese. Lime-flavored gelatin, with mayonnaise, cucumber and canned tuna. Unflavored gelatin with floating bits of turkey, chicken, carrots and green beans.