The radio stars of the 30's and 40's Jack Benny and Lucille Ball were sponsored by the beloved product, and their commercials dominated the first television shows. Who did not like this colorful texture and versatility, jiggly, fun. The young children delighted, the adults found it light and refreshing, and the elderly enjoyed it as a simple and sweet conclusion of a meal in a different way in an elderly residence . It was a predictable, family-friendly and welcome to millions. He enticed small children at home with measles and thanked the food trays of the surgical patients, as he returned to eat solid foods. It was also the base of the tomato vacuum cleaner and the modeled salmon mousse. Although it had some limitations due to mobility and temperature, they were still frequently found in the center of picnics and barbecues in the backyard. It was like one of the family.
It was introduced at the end of the 1800s by a businessman named Pearle Wait and his wife May, who experimented with powdered gelatine, which was a collagen originally extracted from the weaves and hooves of poultry, adding aromas and sugar that produced the first sweet version of gelatin. After a few sad years, they posted a great ad on the Women's Home Page magazine, publishing the new sweet color as "favorite dessert from America" and the product was taken off. Cheap, easy to make and fun for children, it became a basic element in American home and continues to this day. It was acquired by several large companies over the years and it was refined and marketed as a "salad" and cheap dessert.
The five best favorite flavors are:
3) blue berries
LeRoy, New York is known as a city of birth and has the only Jell-O museum in the world, located on the main street through this small town. Jell-O was manufactured until General Foods closed the plant in 1964 and moved to Dover, Delaware. According to Kraft foods, the state of Utah eats twice as much milk as any other state (perhaps these great Mormon families explain why). The theory is that Mormons have very sweet teeth (they also consume the best sweet in the country) and if they are asked to bring a green salad to a dinner, they will be displayed with lime Jell-O (the favorite accessories include broken carrots or preserved pears).
A very popular mixture during the fifties was a lime recipe that featured sharp tapas, cottage cheese or cream cheese, crushed pineapple, miniature marshmallows and walnuts. It frequently appeared in showers for babies, lunches, church potlucks and buffet dinners, usually molded by a large mold and trimmed in May. US statistics tell us that 159.72 million Americans consumed tasty gelatin desserts in 2017, but this figure is expected to decline to 154.07 million by 2020.
Although the younger generation moves in a different direction and consumption statistics show a decline in this basic element of American cuisine, it still stays true in any family encounter. And most of us are in agreement, there is always room for Jell-O.