スミソニアン博物館のインスタグラム(smithsonian) - 8月14日 01時14分

What’s for lunch today? According to a 1932 cookbook in @国立アメリカ歴史博物館, you might be serving up ham mousse.
Mid-century cookbooks illustrate unusual ingredients and food trends from the era, including gelatin in molds of different shapes. They also offer insight the culture of the time: Rationing played a big role in how people ate in the 1940s, but parties and fancy presentation were prominent in the 1950s.

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