Love it or not it, Jello-O is storied, and its relevance is quintessential in our food culture. I’m not a history buff, but when it comes to food, the story behind iconic food products fascinates and intrigues me. I know I’m not alone, considering the many books, cookbooks and articles written about these topics. The wiggly, colorful and sweet product has been around since 1897, and the product line has expanded, and adapted to our eating habits and lifestyle. The ways to incorporate Jell-O into recipes are endless. Thanks to Pearle. B. Wait, a carpenter and cough medicine manufacturer turned packaged food producer who hailed from LeRoy, N.Y., hundreds of millions of those little boxes of gelatin dessert have taken up space in 72% of homes, and a brand recognized by 99% of Americans, according to “Celebrating 100 Years of Jell-O,” published in 1997. The original flavors were strawberry, raspberry, orange and lemon. Success wasn’t found in the company’s infancy, and Wait sold the business for $450 to a neighbor, Orator Francis Woodward, who struggled with sales, too. He didn’t give up, and in 1902, advertised Jell-O in women’s publications, boasting “America’s Most Famous Dessert.” A whimsical Jell-O ad from The Saturday Evening Post (1954). (Stephen Fries) Free recipe booklets were distributed, and ads with whimsical illustrations by celebrated artists such as Norman Rockwell were used to attract customers. From the 1920s to 1950s the Jell-O Girl campaign assisted in making sales soar as did the Depression era and World War II, when the product was marketed as an economical and versatile ingredient. These recipes from the 1933 pamphlet are examples of using Jell-O in savory dishes. These type of illustrations were typical at the time. (Stephen Fries) During the 1960s and beyond, Jell-O molds both sweet and savory, or a combination, were popular at potlucks. During this period, flavors like celery, tomato and Italian for salads were introduced but were not well received. For its 100th birthday, champagne flavor was introduced to celebrate the milestone. Many flavors have come and gone over the years, as did extending the brand to pudding pops, Jigglers, premade Jell-O and pudding cups and no-bake cheesecakes, among many innovations to keep the brand moving forward. And don’t forget Jell-O shots where vodka or other liquor replaces the cold water. Did you know? • In the 1960s and ’70s, Bill Cosby was the spokesperson for the brand • There is a Jell-O museum in LeRoy, N.Y., the birthplace of the brand, https://jellogallery.org • Most community cookbooks, even contemporary ones, have recipes using Jell-O as an ingredient • In 2001 Utah declared Jell-O as its’ official state snack, being it has the highest per capita consumption of the product in the United States. • Jell-O has appeared in many television shows and movies, including “Jurassic Park’s iconic Jell-O scene recreated by original star after 30 years,” https://bit.ly/3B8kW3a; “Friends,” “The Office,” “How I Met Your Mother” and “The Simpsons.” Strange recipes There are some strange recipes (though not so strange at the time) using JellL-O: • Coca Cola Salad (there are many versions) • Broken glass (aka stained glass) Jell-O • Spaghetti-O Jell-O • Tuna Fish Jell-O Salad I purposely didn’t list the ingredients especially of the latter two. If you’re curious, just check it out on the web, at your own risk! Many Jell-O recipes from years past are strange, however we can’t change culinary history. They do provide an intriguing glimpse into historical food trends. Who knows, perhaps in 100 years people will think some of the food we enjoy today is unappealing. I do admit that Jell-O’s history is deserving of a place in our culinary history as well as pop culture. Here are a few recipes, ones that don’t have strange ingredient combinations! Double Layer Pumpkin Pie Recipe from “Celebrating 100 Years of Jell-O,” published 1997, Publications International, recipe by Kraft Foods The headnote says: “Jell-O” pudding pumpkin pies date back to the 1960s. This 1991 recipe, featuring a scrumptious double layer, requires no baking whatsoever. A noble ending to the Thanksgiving feast.” Makes 8 servings Ingredients: 4 ounces Philadelphia Brand cream cheese, softened 1 cup plus 1 tablespoon milk or half and half, divided 1 tablespoon sugar 1 ½ cups Cool Whip whipped topping, thawed 1 prepared graham cracker crumb crust (6 ounces) 1 can (16 ounces) pumpkin 2 packages (4-serving size) Jell-O vanilla flavor instant pudding amd pie filling 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves Directions: Mix cream cheese, 1 tablespoon milk or half and half and sugar in a large bowl with a wire whisk until smooth. Gently stir in whipped topping. Spread onto the crust. Pour 1 cup of milk or half and half into a large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Variation Double Layer Pecan Pumpkin Pie — Stir ¼ cup toasted chopped pecans into cream cheese mixture. Spread onto crust. Continue as directed. Pineapple & Raspberry Neapolitan Recipe from “Jell-O brings Dozens of Answers,” published 1928 Serves 12 Ingredients: 1 package lemon Jell-O 1 cup boiling water 1 cup pineapple juice 3 slices pineapple, drained and finely cut 1 package raspberry Jell-O 1 cup boiling water 1 cup raspberry juice* 1 cup fresh or canned raspberries, drained *If you can’t find raspberry juice, substitute cranberry juice Directions:. Dissolve lemon Jell-O in boiling water. Add pineapple juice. Chill. When slightly thickened, beat with rotary eggbeater until consistency of whipped cream. Fold in pineapple. Turn into round or square mold filling it ½ full. Chill until firm. Dissolve raspberry Jelll-O in boiling water. Add raspberry juice*. When slightly thickened, beat with rotary eggbeater until consistency of whipped cream. Fold in raspberries. When lemon Jell-O is firm, fill mold with raspberry Jell-O. Chill until firm. Unmold. Serve with whipped cream. Strawberry Sorbet Recipe from “Jell-O Collection,” published 2001 by Publications International, recipe by Kraft Foods Holdings Makes 10 servings Ingredients: 1 (10-ounce) package frozen strawberries in syrup, thawed 1 cup cold water 2 cups boiling water 1 (4-serving) package strawberry Jell-O ¾ cup sugar Directions: Put strawberries and cold water in a blender and blend on high speed until consistency is smooth. Put Jell-O and and sugar in a large bowl and stir in boiling water, until dissolved, about 2 minutes. Stir in strawberry mixture. Pour into a 9-inch square pan. Freeze for an hour or until ice crystals form 1 inch around the edges. Spoon into blender and blend on high speed until smooth, about 30 seconds. Return to pan and freeze 6 hours or until firm. Scoop into dessert dishes. The recipe for Birthday Surprise from “Joys of Jell-O will be a delight at a kid’s birthday party. (Stephen Fries) Birthday Surprise Recipe from “Joys of Jell-O, 11th edition, published by General Foods The headnote says, “A shimmering, colorful ring of gelatin filled with ice cream can replace the traditional cake.” Makes about 6 servings Ingredients: 2 packages (3 ounces each) or 1 package (6 ounces) strawberry-banana (or your favorite flavor) Jell-O 2 cups boiling water 1 ½ cups cold water 1 pint each vanilla and strawberry ice creams Marshmallows and gumdrops Directions: Dissolve Jell-O in boiling water. Add cold water. Pour into a 1-quart ring mold and chill until firm. Unmold and fill center of ring with ice creams. Place marshmallows and gumdrops around the gelatin, using gumdrops as holders for birthday candles, if desired. Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to stephenfries.com.