Aspic is a gelatin often made with a meat broth of some sort. Yum! Jellies were used to extend the life of meat dishes, and by 1800 or so, it was a very popular dish. (Read a history here.)
By the age of refrigeration in the last century, jellies were a sign that the cook owned a refrigerator, and had the time to prepare the dish.
While aspic is generally a savory dish, I'm adding the sweets. Because after all, this is a holiday. And what's a holiday without unidentifiable foods encased in a jiggly, wiggly substance?
Oh, and don't forget to hover over the pictures for more.
This originally appeared on the Journal, a day at a time, in 2019.