Jello cook and serve pudding

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For gelatin desserts in general, see gelatin dessert. 2019-10-10 22 15 43 Gelatin from a single opened cup of Jell-O strawberry gelatin snack being lifted by a spoon in the Franklin Farm section of Oak Hill, Fairfax County, Virginia. The dessert was especially popular in the first half of the 20th century, remaining popular in certain demographics. The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O. The powder contains powdered gelatin and flavorings, including sugar or artificial sweeteners. It is dissolved in hot water, then chilled and allowed to set. Some non-gelatin pudding and pie-filling products are sold under the Jell-O brand.

To make pie fillings, the same pudding products are prepared with less liquid. Jell-O advertisement by the Genesee Pure Food Company, c. Gelatin, a protein produced from collagen extracted from boiled bones, connective tissues, and other animal products, has been a component of food, particularly desserts, since the 15th century. Gelatin was popularized in New York in the Victorian era with spectacular and complex jelly molds. Gelatin was sold in sheets and had to be purified, which was time-consuming. Gelatin desserts were the province of royalty and the relatively well-to-do. Various elements were key to Jell-O becoming a mainstream product: new technologies, such as refrigeration, powdered gelatin and machine packaging, home economics classes, and the company’s marketing.