There was a time, in our recent history of foods, recipes containing gelatin were considered a gastronomic experience.
One of the most recognized brands of gelatin was *Jell-O. In the early part of the 20th century, Jell-O was a revolutionary new product.
In 1897, Pearle Wait, a carpenter in LeRoy, was putting up a cough remedy and laxative tea in his home. He experimented with gelatine and came up with a fruit flavored dessert which his wife, May, named Jell-O. He tried to market his product but he lacked the capital and the experience.
“By 1930, there appeared a vogue in American cuisine for congealed salads, and the company introduced lime-flavored Jell-O to complement the add-ins that cooks across the country were combining in these aspics and salads. Popular Jell-O recipes often included ingredients like cabbage, celery, green peppers, and even cooked pasta”.
A mélange of cottage cheese, vinegar, onions, seafood salad, and lime Jell-O!
‘Jellied Vegetable Medley’ with vegetable bouillon and mayonnaise.
Sounds like a punishment rather than a meal!
To make sure you get your daily requirement of veggies, we introduce the ‘Vegetable Salad’. Who would be able to resist a congealed pile of cauliflower, diced tomato, cabbage with the added flavor of grated onion and vinegar suspended in Jell-O.
“By the 1950s, salads would become so popular that Jell-O responded with savory and vegetable flavors such as Celery, Italian, Mixed Vegetable and Seasoned Tomato”.
Seasoned Tomato, Italian Salad…!
I am not surprised to find these flavors has since been discontinued.
When I think of Jell-O, I think of dessert.
Do any of these recipes appeal to you?
*Jell-O is a registered trademark of Kraft Foods.