see this here to learn about your favorite dessert. Radio stars of the 30s and 40s Jack Benny and Lucille Ball were sponsored by the beloved product, and its commercials dominated early television shows. Who did not love that colorful, jiggly, fun texture and flexibility. Little kids delighted in it, adults found it refreshing and light, and older folks enjoyed it as a simple and sweet conclusion to an otherwise bland meal in a nursing home. It was a predictable, familiar and welcome sight to millions. It soothed young kids at home with measles and graced the food trays of surgery patients as it eased back them into eating solid foods. It was also the foundation for tomato aspics and molded salmon mousse. Although it had some limitations due to mobility and temperature, it frequently took centre stage at picnics and backyard barbecues. It was like one of the household.
It was introduced in the late 1800s by an entrepreneur named Pearle Wait and his wife May, who experimented with grinding gelatin into a powder, which was a collagen originally extracted from the tissues and hooves of barnyard animals, including flavorings and sugar that generated the very first sweet version of gelatin. After several dismal years, they ran a large ad in the Ladies’ Home Journal magazine, hyping the new vibrant sweet as”America’s favorite dessert” and the product removed. Inexpensive, easy to make and fun for kids, it became a staple in the American household and continues to this day. It went on to be acquired by several large companies over the years and refined and marketed as an inexpensive”salad” and dessert.
The top five favorite flavors are:
3) berry blue
LeRoy, New York is known as its birthplace and contains the only Jell-O Museum in the world, prominently situated on the main street through this small town. According to Kraft foods, the state of Utah eats twice as much lime jello as any other state (possibly those large Mormon families account for that). The theory is that Mormons have quite a sweet tooth (they also have the most candy in the country) and if requested to bring a green salad into a dinner, they’ll show up with lime Jell-O (favorite add-ins consist of shredded carrots or canned pears).
A hugely popular concoction during the 1950s was a lime jello recipe which featured whipped topping, cottage cheese or cream cheese, crushed pineapple, mini marshmallows and walnuts. It frequently appeared at baby showers, luncheons, church potlucks and buffet dinners, usually formed by a big mold and trimmed with mayo. U.S. stats tell us 159.72 million Americans consumed flavored gelatin desserts in 2017, but this figure is projected to reduce to 154.07 million in 2020.
Although the younger generation is moving in another direction and consumption stats show a decline in this once beloved staple of American cuisine, it still holds its own at any family gathering. And most people agree, there is always room for Jell-O.