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October 9, 2015

Adventures in Vintage Advertising: Jell-O Gelatin


There are certain culinary traditions that accompany each holiday. Some are near universally enjoyed amongst those who celebrate those special days, others are more along the lines of a specific family tradition and some fall squarely in the middle. In the case of the latter, one finds the decades old act of serving a gelatine salad along with their Thanksgiving dinner. Growing up, my family always did just that, with a simple dish of tinned fruit cocktail that was suspended in Cherry Jell-O.

Nothing fancy in the slightest, but a lovely accompaniment to the meal all the same that harkened back to my grandparent's day, when the traditional began and Jell-O salads and other gelatine filled dishes themselves were far more common than they are for a lot of folks nowadays.



Jell-O has been synonymous with most, if not all, of the major holidays, as this fun circa 1920s ad shows, since its earliest days - the autumn celebrations of Halloween and Thanksgiving both very much included.


With Canadian Thanksgiving coming up next Monday (the 12th) and this uber simple Jell-O salad slatted to make an appearance on my mom's dinning room table again, I thought that it was high time I shined the spotlight on the history of Jell-O brand gelatine, as seen through the lens of some of the many (many!) ads that have been created over the years to help promote this product (and I must sincerely thank my good friend Inky for her encouragement, especially through the sharing of vintage Jell-O ads on Pinterest a few months back, when it came to me to penning today's post).

To begin with, as popular as it is, I know that Jell-O is not everyone's cup of tea and that despite its immense fame, actual Jell-O brand powdered gelatine is not available worldwide (in fact, when I lived in Ireland and some of my relatives would very sweetly send care packages of food that I couldn't get there over to me, Jell-O gelatine and instant pudding alike were two things I specially asked for; there were other brands of commercially prepared flavoured gelatines, such as Chiver's jelly tablets, available at grocery stores like Tesco, but I couldn't find this most basic of North American ingredient anywhere and that was quite a surprise at the time to my young mind and culinary loving heart).

Still, no matter what, I hope that you can delight in the ads and wealth of history in the post all the same - after all, if Jell-O isn't fun, I don't know what it is!

Jell-O brand gelatine comes in powdered and ready made (instant/snack pack) form, in a good sized range of flavours, in both regular and sugar free/diet varieties, and is cited in some sources as the most frequently sold ready made dessert product in the world. In its most basic form, it is dead simple to make and involves nothing more than in terms of ingredients than the gelatine powder and both a hot and a cold liquid (usually water, but everything from fruit juice to melted ice cream to cola can be used, if so desired).



Undoubtedly a huge part of the reason why, for all intents, flavoured Jell-O gelatine hit the ground running was that from the very get-go, the company and its consumers alike saw the endless possibilities that it housed in terms of creating various desserts, salads, aspics and other similar dishes with it. A point that is well demonstrated in this turn of the century image that suggests pairing lemon Jell-O with fruit in a molded salad.


It's often one of the first desserts that young children learn to, or help their parents, make and even in the fact of so many other prepared desserts that have hit the supermarket shelves since its debut over a century ago, Jell-O still has a loyal following  and doesn't appear to be in danger of going the way of the dinosaur any time soon. The fact that it's still quite affordable (I often buy boxes on offer for $1.00 or even a little less still and clearly remember the days of my childhood when three or even four boxes could be purchased on sale for just one dollar) in an age when most foods have massively skyrocketed in price in recent years may also account for its sticking power (pun intended Smile).

Jell-O brand powder might seem as commonplace as sliced bread and pasteurized milk nowadays, but when it first emerged on the scene in 1897, it was a truly revolutionary food.

Gelatine itself had been around for many centuries, but the act of making it - a process done by extracting the gelatine (aka, gelatin, as those in the States usually spell this word) protein produced when animal bones, connective tissues and other similar products are boiled and then using that product as a setting agent/ingredient in a sweet or savoury dish - was a very labour intensive one and something that many home cooks saved for only the most special of occasions/fanciest dinner parties, if they even bothered at all (and even then, it was commonly the reserve of the well-to-do, who could afford it).



Food historians have traced the origins of gelatin desserts back for centuries, but it wasn't until the Victorian era that they really started to snowball in terms of popularity. Making them was a long, laborious process however and something that, for the most part, was reserved for those who were fairly well off financially. Jell-O brand gelatine really opened this tasty treat up for the masses and was a permanent game changer on the gelatine cookery front.


Gelatine is not the only substance on the planet that can act is in this way (that is to say, to help solidify a liquid and turn it into a jelly based product). Agar, for example, which is made from red algae and is thus a vegan friendly gelatine option, can be used in much the same way (and is especially popular in many Asian countries). However, to this day in North America and many parts of the world, it is gelatine that remains the key way in which we create jellied dishes.

In the Victorian era, the process of making gelatine at home got somewhat simpler when sheets of commercially prepared gelatine became available, but the process involved with making them was still seen by many as time consuming and that results were sometimes unsatisfactory (in part because cold temperatures are needed for it to set and the icebox, as well as later the invention of the refrigerator, would play a pivotal role in Jell-O's widespread adoption).

In 1845, a railway engineer by the name of Peter Cooper was actually the first person to file a patent for powdered gelatine (you've got to love how those industrial revolution era folks often dabbled in a huge range of different undertakings!) which he called Portable Gelatin, and various brands of commercially prepared plain and fruit flavoured powdered gelatine followed, yet they never really took off in any major way.

It wasn't until 1897 that Mr. Pearle Bixby Wait of LeRoy, New York, himself a multi-tasking cough syrup manufacturer and carpenter (according to many sources), released a sweetened, flavoured powdered gelatine product that he and his wife, May, trademarked Jell-O, that this handy invention started to get its wings. The couple weren't the best of marketers though and they had little in the way of financial capital or backing, so in 1899, they opted to sell the patent, formula, and brand name for Jell-O to one of their own neighbours who owned the Genesee Food Company. The selling price? A mere $450 dollars (which was certainly a much larger sum back then, but still, not that much for what would quickly become one of the most popular desserts in the world).



A very early Jell-O ad that included the use of Kewpie dolls, which were hugely popular at the time, to help sell their product. Jell-O has long done a stellar job of marketing and keeping its finger on the pulse of (then current) popular culture, as this ad demonstrates.


The rest, as they say is (sweet) history! Jell-O brand commercially prepared instant gelatine powder was initially released in lemon, orange, strawberry and raspberry flavours (all of which are still available to this day) and after a few slightly rocky years of business initially, it proved to be a success very early on. In no small part because homemakers and professional chefs alike adored its ease of use, reliability, range of flavours, and endless versatility.

In 1904, Ladies Home Journal, albeit in a Jell-O advertisement, proclaimed Jell-O to be "America's Favourite Desserts" and honestly, I wouldn't doubt for a moment that was the case, at least in terms of pre-packed options. Certainly one of the secrets to Jell-O's success was its widespread use of advertising and use of this title as a slogan for the product.

Jell-O's manufacturers also did a top-notch job of promoting their products by releasing numerous small recipe booklets, many of which were given away free with purchase or that be bought for mere pennies back in the day. As part of one early publicity campaign, the company even went so far as to hand out free Jell-O molds to immigrants who were just arriving at Ellis Island. What better way, after all, the think tank at Jell-O rationed, to promote Jell-O as a popular, all-American dessert than to invite newcomers to their country to try it out from the get-go.



An Edwardian magazine ad with the slogan that propelled Jell-O from minor popularity to a nationwide smash hit! 

Another area where Jell-O focused its advertising energy was on children, with whom the easy to eat and digest dessert was a hit from the start. In the early 1900s Jell-O introduced the "Jell-O Girl", who was based on artist Franklin King's then four year old daughter, Elizabeth King (Mr. King was working at the time on the advertising art front for Jell-O). Her initial slogan was "You can't be a kid without it" in reference to Jell-O, a concept that appealed to youngsters and parents alike.

Between its massive advertising efforts, affordable price, delicious flavours, ease of use, catchy slogans (including the highly memorable "There's always room for Jell-O", which implied that it was a light dessert that could easily follow any meal, no matter how heavy it may have been), and widespread availability, Jell-O sales soared and in 1923 (or ‘24, depending on your source) the Genesee Pure Food Company opted, in a wise move, to rename themselves simply the Jell-O Company. Later that very same year, they made the fortuitous decision to hire an emerging new artistic talent by the name of Norman Rockwell to illustrate some beautiful, vibrantly hued ads for their products.

Always one to keep up with the times, The Jell-O Company was quick to embrace the new medias of radio, movies, and later television, with substantial ad campaigns on all those fronts. In fact, they were not only amongst the first food brands to advertise on the radio, but they hired none other than beloved entertainer Jack Benny to sing their on-air ads back in 1934, during the heart of the Great Depression (which Jell-O's affordability helped to ensure rode out those economically and socially challenging years).



A late 1930s Jell-O ad that included superstar of his day, Jack Benny, who did radio work for the company in addition to starring in numerous ads for the popular dessert brand. 

Jell-O continued to remain a firm favourite, even if it is a rather wobbly food Smile, in the 1940s, 1950s, and early 60s, though sales did decline somewhat as the very nature of both the commercially prepared food and home cooking fronts began to change during that period. Jell-O wasn't about to toss in the towel though and in the 1970s, they hired comedian and actor Bill Cosby as their spokesperson. This did a terrific job at the time of helping to revive flagging sales in Jell-O, with a resurgence - especially due to the low fat/low calorie diet craze of the 1980s - in the classic product exploding on the dessert scene in the decades to follow.

Though Jell-O has always been most popular in North America, it has been (and in some cases still is) sold in some other parts of the world. Jell-O is a legendary dessert. Few people in countries were it is available can say that they've never tried it and a good many who have done so are devoted fans (myself very much included - especially since Jell-O powder is gluten-free!). Yet it might be Jell-O's versatility that has been responsible for its staying power above all else.

Delicious as is alone, in one of the many assorted flavours that are available nowadays, or mixed into endless array of sweet, and sometimes even savoury, dishes, Jell-O is a akin to a blank, albeit colourful, canvas that any cook can experiment and play around with. Jell-O is fairly quick to make, costs very little per serving, partners awesomely with a huge range of other ingredients, can be made into parts of larger desserts (spanning the spectrum from cheesecakes to trifles, ice cream to pies) and is so deeply entrenched in our collective social consciousness at this point that it would be hard to imagine the world - or at least the dinner table - without it.

In fact, Jell-O is so much a part of world that the word is often used as a genericized trademark of sorts (though not, technically, legally). That is to say a trademarked name (such as Kleenex or Q-Tips) that becomes synonymous with the all items of the same nature and used colloquially a term for them, though only Jell-O itself, which is today owned by Kraft Foods, can legally call itself such in a commercial capacity. All other similar options having to come up with alternative names for their powdered gelatine offerings.

The following is a selection of some of the scores upon scores of print ads that Jell-O has released over the years. As always in my Adventures in Vintage Advertising posts, I strove for diversity in the choices that I featured herein and have included further fun facts about this yummy, translucent, fabulously fun dessert along with the images below (which are arranged in roughly chronological order from oldest to newest).




A turn of the century ad for Jell-O brand instant gelatine that reminded customers what a time and labour saving invention this handy instant dessert was (and it's true, it really was just that where making gelatine was concerned).




Cooking not your strong suit? Fear not, as this early twentieth century ad plainly stated, Jell-O was always there, waiting and ready to step in and aid in getting dessert on the table. I can't help but be struck by how the younger, fancier dressed woman looks like she's a prototype of sorts for the flappers of the 1920s, and as such am struck by the fact that Jell-O was so astute in picking up the massive social changes that were afoot (including more rights and freedoms for women), that would be impacting young and old alike in the decades to come.




A very elegantly attired young Jell-O girl with her well known blonde bobbed hair. She was a mainstay of the brand's ads throughout the 1910s and on into the 1920s.




Modernity abounds in this Edwardian Jell-O ad, where we see a stylish young woman not only placing an order for all seven flavours of the powdered dessert that existed at the time, but using a telephone to do so.




Though there have of course been some changes over the decades, Jell-O's packaging has remained immensely consistent throughout its lifetime, as you can see in this early 20th century image that shows both the box and the inside packet of gelatine powder.




Another ad from the 1910s (1914, to be exact) that highlights the social progresses being made at the time, in this case by disusing how Jell-O is a big hit with female college students (who had existed prior to that decade, of course, but it wasn't until the start of the 20th century that women began to attend post-secondary schools on a mass scale).




From the very get-go, Jell-O was reasonably priced, as this ad from 1920 focuses on, and the company was proud of that fact, which helped ensure their product landed on many a homemaker's pantry shelves from coast to coast.




Jell-O expanded its North American reach quickly, hopping over the 49th quite early on, as this 1922 ad proclaiming it to be "Canada's Most Famous Dessert" (too, naturally, given that it was American's) illustrates, complete with glistening North Lights and plenty of snow.





In the days when many fruits and vegetables were still thoroughly seasonal products available for only a portion of the year, Jell-O was keen to remind shoppers how much their products helped to capture the flavour of such delectable garden offerings the whole year round, as this lovely ad from 1928 illustrates.




The vogue for layering different colours of Jell-O varieties and/or softening their hue with milk, cream, whipped cream, ice cream, or Cool Whip started early on, as this c. 1920s recipe highlights, and is still going strong to this day with many a Jell-O fan.





In the 1930s, Jell-O ran a series of ads urges users to try the "triple test" method to prove just what a high quality, delicious product they were producing. This particular image is of an advertising cutout from the era that would have likely appeared in a grocery or five & dime store.




Though the days of having servants in one's home on a full-time basis were quickly vanishing, as this c. early 1930s Jell-O ad hints at, their products were more than suitable enough from the (potentially) highbrow tastes of those who may have still had the means to have their dinner - and dessert - served to them each evening.




Anytime a product gets popular, there's apt to be competitors and knock off versions, and there was no exception on that front where Jell-O was concerned, as this 1936 ad encouraging shoppers to only buy genuine Jell-O brand gelatine focused on.




Numerous popular celebrities of their day have been employed by the Jell-O company over the years, including well known singer, radio personality, and cook Kate Smith, seen here in this page of Jell-O recipes that appeared in a 1947 copy of Country Gentleman magazine.




Salads starring Jell-O had already been around for decades, but the 1940s really saw them start to hit their zenith, which would peak in the 1950s, but carry on strong for many more years to come. Compared to many molded salad recipes of the day with ingredients are diverse as tuna fish, asparagus, olives, pickled beats, and hard boiled eggs, these Jell-O fruit salad recipes from the forties sound all the more appetizing.


A wonderfully charming illustration stars in this cute early 1950s Jell-O ad that promotes, as a good many did in the 20th century, Jell-O's wallet friendly price (which remains true to this day).




In the 1950s Jell-O began a popular series of adorably illustrated ads each featuring a different type of animal and the words "I wish I was/were (insert the name of the animal in the ad)..." that described why one would wish to be that critter and how it related back to Jell-O. I've seen quite a few of these ads over the years, each starring animals as diverse as hippos, donkeys, cats, birds, reindeer, whales, and squirrels. This one features a bunny rabbit who would put veggies, including carrots, in their Jell-O salad. (Interestingly, the copy in these ads and the "I wish I were" slogan always reminds me of the Maidenform bra company’s somewhat similar "I dreamed I..." series of ads from the same era.)




Like many food ads of the mid-twentieth century, those for Jell-O frequently featured recipes (in doing so it was hoped the reader would buy their product and make the recipe or put it to use with boxes of Jell-O that they already owned and if it was a hit, thus keep purchasing that flavour to make the dish again and again). This circa late 1940s/1950s recipe ad features three Jell-O desserts all of which sound quite appetizing to me, especially the one involving coconut macaroons.




Maybe it's just me, but I've really liked the classic dish that is Jell-O Barbeque Salad, seen here in this ad from 1953. It's tangy, refreshingly, and subtly reminiscent of gazpacho soup.



Another uber cute vintage "I wish I was" 1950s Jell-O animal ad, this one with a colourful zebra and equally vibrant triple flavour molded Jell-O dessert.




Without a doubt, one of the most beautiful things that you can do with Jell-O is to turn it into a stained glass salad or molded dessert (so named because the cubes of gelatine in it resemble the various pieces in a stained glass window) like this lovely pink and red 1950s example.




So much of the lingering bad rep/stigma about Jell-O and more over Jell-O salads harkens back to (what is for most people) shudder inducing recipes involving copious amounts of mayonnaise/Miracle Whip and savoury ingredients like these two 1950s dinner options.




A festive 1950s Jell-O holiday season ad starting red and green gelatine. That "ice chip" style of Jell-O can be achieved in various ways, including simply with a fork, but my personal favourite way is to run it through a hand held ricer or food mill with an appropriate attachment.




Pimento filled green olives, celery, (what looks like) processed cheese slices, and lime Jell-O - yep, this is definitely one seriously mid-century gelatine salad! :)




I'm all for creativity and thinking outside of the box, but one does have to wonder if the fine folks at the Jell-O Company were running a little thin on marketing ideas the day they came up with this particular ad campaign. :D




Over the years Jell-O has released many flavours that are no longer with us nowadays. I personally think that Apple Jell-O sounds really delicious and am almost surprised given the popularity of apple sauce, fresh apples, and apple desserts that it wasn't able to stick around in the long run. Some of the other now defunct Jell-O flavours? Amongst numerous varieties, Cola, Maple Syrup, Chocolate, Passion Fruit, Coffee, Bubble Gum, Root Beer, Cotton Candy, Melon Berry, and Strawberry Kiwi (which I loved!).




Jell-O is nothing if not resourceful and this add 1960s campaign which encouraged customers to use up their assorted leftovers was certainly no except there.




Capitalizing on the crave for vegetable filled gelatine salads in the 1940s, 50s and 60s, Jell-O released a line of savoury vegetable flavoured varieties that included Celery, Italian Salad, Mixed Vegetable, and Seasoned Tomato. As the fad for such salads wore down, they quickly vanished from grocery store shelves.




A creative use for Jell-O, as seen here in this early 1970s ad, that one still spots from time to time in various recipes, but which never caught on in a big way.




Surely one of the most creative and visually striking desserts involving Jell-O gelatine, the (now) classic poke cake tastes every bit as good as it looks and can be made in a vast array of colours, including red and green as shown here (in an ad from the late 1970s) for the Christmas holiday season.



{To learn more about a specific image used in this post, please click on it to be taken to its respective source.}



♥ ♥ ♥



Jell-O gelatine (aka, jelly) powder is many things to many folks. It has been a sickbed and hospital staple for decades now thanks to the fact that does not contain any solid food (save for the gelatine particles) and that is something many people can safely eat.

Some individuals opt to wrestle in it; we've combined it with boozy drinks to make Jell-O shots/shooters, it's often one of the first "grownup desserts" that young children are fed, it's a staple at social functions such as potlucks and church suppers, and though some view it as a kitschy throwback to the idealistic version of the mid-twentieth century, it still continues to land in many a family's shopping cart year after delicious year (annually over 300 million boxes of Jell-O are sold in the US alone!).

Over the decades, whole books (and blogs, such as The Jell-O Mold Mistress) about - and many recipe books featuring nothing but recipes for - Jell-O have been released, such as Jell-O: A Biography - The History and Mystery of America's Most Famous Dessert by Carolyn Wyman.

I own several vintage and contemporary Jell-O cookbooks myself, as well as a copy of Ms. Wyman's aforementioned book, and make sure to keep my eyes peeled for vintage Jell-O recipe booklets to add to my Etsy shop, where old school recipe books in general always prove popular.

I adore Jell-O and at just about any given point in my adult life, save for when I lived in Ireland, you would have (and will still) find at least a few boxes of the speedy, tasty treat in my cupboard. I tend to use it as an ingredient in more complex desserts (including the no-bake GF, EF strawberry + raspberry cheesecake that I made for my last birthday), but am not opposed to tucking into a dish as is or combining a few boxes to the make much beloved-amongst-children staple that is Jell-O Jigglers.

At its heart, Jell-O is fun. It has never, even in the most sophisticated of culinary offerings, taken itself all that seriously. It seems to know that it is a molded dish of wobbly, wiggly, easily consumed semi-solid sugar, dye, and gelatin that has a very temporary place on our plate, but a permanent spot in the hearts and minds of billions of people the world over for several generations now.

So this Thanksgiving, if you don't do so already, why not join me in honouring Jell-O's venerable history and continued success by whipping up a Jell-O salad or other dish featuring this timeless ingredient of your own. Chances are, as it has for many a decade now, doing so will make you and your guests smile and when it does, you'll be reminded of just how and why Jell-O has been so immensely beloved and enjoyed for 118 years and counting.

51 comments:

  1. Fantastic post! These ads are so beautiful, especially Edwardian and 1950s, my two favorite eras. As a child in the late 70s I remember the ad for the rainbow cake in one of my mom's magazines.
    By the way, your last post was great too, love the outfit.

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    1. Thank you so much, dear April! I loved researching, sourcing images for, and writing this post and am delighted to know that you enjoyed reading it.

      Have a beautiful weekend!
      ♥ Jessica

      *PS* Thank you! Isn't that denim 70s dos 40s coat off-the-charts fabulous? :)

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  2. I am so surprised. I love it when I learn something on a blogpost. I had ever thought of jello outside of the plain jello or with fruit - I could have never imagined it with salad, or sprinkling ice cream !! I am actually on my way to pinterest so learn even more about it. Thank you for your comments and have a wonderful weekend.

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    1. You're very welcome, dear Lorena. Thank you so much for yours as well, including today's. I can't claim to have tried Jell-O in every type of dish here, but I have had many similar ones, and over all they've been delicious. I can even handle veggies in gelatin usually, but to favour fruit over them in Jell-O salad.

      Wishing you a fun filled, terrific weekend!
      ♥ Jessica

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  3. I've never heard of a Canadian thanksgiven! Anyway, amazing post, truly! I studied history in college and I adore reading about it but I never thought about this. There are some american stores in Portugal where you can buy this dessert but I don't think I have tried it. Still, gelatine is probably the most easy dessert to eat. And the history tour you took me with the help of those ads!

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    1. Isn't funny, isn't it, how US Thanksgiving is largely known around the world, but the fact that Canada has one is scarcely heard of outside of this nation's vast borders. We definitely need better PR in this country! :)

      If you'd ever like to try Jell-O brand gelatine and can't find it where you live, let me know and I'd be happy to mail you some from Canada.

      Big hugs & many thanks for your great blog comments today,
      ♥ Jessica

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  4. Same here! I haven't had a lot of banana + Jell-o desserts before and plan to try more from here on out.

    My grandma used to do the same thing! Love that! :)

    Thank you very much for your great comment, dear Dawn. I hope that you're having a beautiful October.

    Big hugs,
    ♥ Jessica

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  5. Yay Jello! I can barely think of it without the "j - e - ll - oooooooooo" jingle in my head from the late 80s/early 90s. Dating myself, of course. :-P

    The most recent Taste of Home magazine has a delicious-looking eggnog and cranberry layered jello dessert in their Thanksgiving section. Do you get that magazine? If not, I'll happily type up the recipe for a fellow jello lover. :-D

    -- Tegan

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  6. As a child of that very era, I remember that particular jingle really well, too. It was a lot of fun! :)

    I don't subscribe to Taste of Home myself, but it is available in some shops in Canada. My mom had a subscription for a number of years and we made tons of tasty dishes from it when I was growing up (teen years specifically). You're a total dear! I'd love to see that recipe. Do you think TOH put it on their website? It could save you some typing, if they did.

    You're always so sweet and thoughtful, Tegan. Thank you very much!

    Have a beautiful weekend,
    ♥ Jessica

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    1. I forget how to internet sometimes. THEY DID put the recipe online!

      http://www.tasteofhome.com/recipes/cranberry-eggnog-gelatin-salad

      If you wind up making it, let us know how it is!

      Tegan

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    2. Awesome!!! Will do! I'm allergic to eggs, but there's a great egg-free 'nog that comes out here in the shops around the end of November, so I'll try to give it a go with that. Thank you very much for finding the link and again for sharing this holiday treat with me. Hard to believe we're just 2.5 months away from Christmas again!

      Big hugs,
      ♥ Jessica

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  7. Wow, I have never ever heard of gelatine salad!! I am not sure about it, I can't imagine what a salad with gelatine would taste like!

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    1. In sweet/fruit form, IMO, many are absolutely delicious - veggie filled/savoury ones, far more hit and miss! Given a sweet one with flavours you like a try sometime and take things from there in an ever-more-mid-century-ish direction, if you enjoy it. :)

      Big hugs & joyful Thanksgiving wishes to you and your chap,
      ♥ Jessica

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  8. *sigh* Jello is probably the only food I really miss since becoming a vegetarian. I've tried agar, but the texture just isn't the same. I loved Jello as a child, and even had a Jello cookbook that I used regularly. I used to make the Christmas Rainbow poke cake every year! I never knew all the history of Jello before; thanks so much for sharing! It was really interesting and you obviously did your research!

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    1. Hi sweet Kate, true. I like agar unto itself and have had a fair bit of success with it (I find it seems to suit citrusy dishes especially well for some reason), but it isn't quite the same at all in terms of texture, I agree. I haven't tried them yet myself, but I've seen some flavoured vegan gelatine mixes before, such as Simply Delish and Bakol brand "Jel". They might be hard to come by in Canada, but perhaps they could be ordered online and could be worth a try.

      Have a fantastic Thanksgiving!
      ♥ Jessica

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  9. I had no idea that jello was around that long ago. I seriously enjoyed reading the history, learning things like this makes me happy. I loved that your relatives used to send you jell-o in Ireland. That is just such a sweet story!

    Rebecca
    http://www.winnipegstyle.ca/Blog/default.cfm

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    1. Thank you very much, dear Rebecca - it really sweet, in more ways than one! :)

      I hope that you're having an awesome Thanksgiving long weekend!

      Big hugs from the sunny Okanagan,
      ♥ Jessica

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  10. This was really interesting to read. The funny thing is, we are not very big Jell-o (or any jelly) eaters here in Finland. I didn't really got to know Jell-o until I started going out with my hubby. He introduced me to Jell-o and other similar products. Since then I have also found them on the shelves of our local super markets. But I'd say they are still not very common nor popular in Finland. ESpecially the ready made snack packs are hard to find. But thanks for reminding me about Jell-o. I will try and remember that next time I need quick and easy snack-to-go.

    PS. I really love the old colour printing style of 1910. The soft pastell colours of those Jell-o ads are so lovely and dreamy.

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    1. That's really neat to know. I'm surprised that Jell-O didn't catch on more in a lot of places in Europe, especially back in the day. I would imagine though that rationing during the war likely came into play a bit there at least (given that it's derived from an animal product). I wonder if it ever will?

      Should there ever happen to be a flavour (or ten!) of Jell-O that you'd like to try, but can't find in Finland, please let me know and I'll happily send some boxes (ditto for instant Jell-O brand pudding) your way, my lovely friend.

      Tons of hugs,
      ♥ Jessica

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  11. Absolutely fascinating! I had no idea that the brand was so rich in history. I feel suitably educated now and also feel the urge to make some in a bunny mould like when I was a kid.

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    1. Same here!!! I swear, I've been cooking and baking more with Jell-O since I started researching and writing this post. There are a lot of great fall and Halloween recipes out there for it, so it's definitely an ideal time of the year for such. Your bunny mold sounds adorable. Aww! :)

      Big hugs & many thanks for your lovely comment,
      ♥ Jessica

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  12. What a great post! Your research is fascinating. I never knew most of the history you present. Back in the 1950s and 1960s when I was young, Jell-O was HUGE. Families like mine adored it for its ease, low cost and versatility. I vividly remember my mother experimenting with putting pieces of fruit in jello molds for both important occasions and just normal dinner. The product spread, as you note, from the rich to everyone else.

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    1. Hi Ally, thank you very much for your great comment. I absolutely, completely grew up with it, too. Both at home, as well at just about all of my relatives houses, very much including both of my grandparents (ditto for Jell-O brand instant pudding). I still love and enjoy indulging in a bowl or a dish that includes it from time-to-time. With Halloween upon us, one of my favourite ways to use Jell-O is to pour it into straws with the accordion style bends in them, then cut them open once they've set and you've got instant "Jell-O worms", complete with the ridges one finds on earth worms (they're always a bit hit with young and old alike).

      Happy Columbus day wishes!
      ♥ Jessica

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  13. I really love all the vintage ads, they were so sweet, such a beautiful era, I think they were much much better than the ones today - some people call me "born in the wrong era", I bet you heard it too, because I am always saying that in the 50s I am sure things were better in the world - I can't know, because I was born decades later, but well, I feel it that way. I loved the one "even if you can't cook, you can prepare a Jell-O dessert", and the things I have learned here, like the first patent, and the pictures, how they are connected to well-positioned people. I was never a huge fan of gelatine, I must confess, because I am vegetarian since childhood. But then a vegetarian option appeared and I sometimes prepare desserts so - such a coincidence, next week I will share one! But my mother always loved it. She did prepare with canned fruits inside and as I always liked cooking, she was at the beach house and I was about to be 18 - she called me to ask to make some things for the party, while she was coming back to the city :) Oe of the things was gelatine (let's call it so, even with Agar) with canned fruits. Well, I opened the can and injured my finger in such a way that I have the scar till today. I never forgot the story :) Such a great post, dear Jessica! Hugs and kisses!
    DenisesPlanet.com

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    1. Hi lovely Denise, thank you very much for your wonderful comment. I do hear that for sure and while there are elements of the past that I love and wish were more common today (big time!!!), ultimately I'm grateful that I was born when I was - especially since I honestly couldn't fathom dealing with the plethora of complex medical conditions that I have even just a few decades ago, when relatively little was understood and/or available to try and help many of them. If I was healthy as a horse, perhaps I could live in the past, but as I'm not, I'll happily take today's world and just fill it with as much vintage-y goodness as I can. :)

      Oh no, I've very sorry to hear that you injured your finger opening a tin of fruit all those years ago. You poor thing! Isn't it interesting the things that make us think of our scars - both literal and figural.

      I really look forward to seeing your vegetarian gelatine dessert. Thank you for sharing one next week.

      Tons of hugs & happy mid-October wishes,
      ♥ Jessica

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  14. I had no idea you could use jelly substances in so many ways! I think the last time I ate jelly was so many years ago I can't even recall it - I was probably a child. We don't have Jell-O here and jelly isn't something you ever see served anywhere, I guess it's just not in fashion... I feel quite nostalgic for some now though! With a nice bowl of ice cream, which is pretty much how it's always served here! x

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    1. I love it with ice cream, too!!! Yum - okay, now I'm craving that. Might have to pick up some ice cream that next time I'm at the grocery store. :) A bowl of orange yellow and vanilla or chocolate ice cream would look the Halloween part to a tee!

      Big hugs & many thanks for your terrific comment!
      ♥ Jessica

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  15. Really informative post, Jessica! Holy Jell-O advertisements. I love it. To think Jell-O was the height of entertaining with all of it's mid-century mystery molds (cheese, vegetables, assorted condiments)....and now it's the height of entertainment....for alcoholic Jell-) shots.

    I won't lie, though. I do get a wee bit excited when I see that my local diner has fruit 'n' Jell-O concoctions on their salad bar, ha ha!

    <3 Jackie @ Let's Go Thrifting

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    1. Same here! I love Jell-O anywhere, any time! When I was a child, a lot of Chinese restaurants would serve it as dessert in cubed form, sometimes with whipped cream or ice cream (interestingly, for whatever reason, especially grape flavoured Jell-O) and I will always associate the two in my mind, even though I'm sure few other people do. :)

      Big hugs & happy Columbus Day wishes!
      ♥ Jessica

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  16. Jell-O?
    Firstly, we do not have that brand over here (some days the world is a big place, and some products that one side of the world considered "essential" the other does not have in use). However, that does not mean we do not have various sources of "gelatin".
    There's a famous produces of all things for a kitchen, and they do make gelatin.. but, for some reason even though I consider myself a "give everything a go" kind of person, I haven't yet worked with it. I know, sounds strange.. the meals made with gelatin are not overly used in our cuisine.
    Except!
    There's this thing called "pihtije".
    It's an aspic-like dish, generally made from low grade pork meat, such as the head, shank and/or hock made into a semi-consistent gelatinous cake-like form. We make that in winter, and usually (where I live, we can and do keep our own pigs and chicks) make "pihtije" on slaughter-day (I know how horrible it sounds - but no better way of calling the event) :)
    It can keep for a while, due to winter's cold days; and it's the first of the meals you get to eat from that pig. It's logical - you first eat the foods that can not last long, and by making this gell-o-meat kind of dish you actually get some flavor and fun in your daily food consumption; otherwise winter's menu would be rather brown and bland. :)

    I do promise to try some of these magnificent recipes. I will go on and try out something sweet and wobbly, but I doubt I'll get any of my family members to try the stuff.
    (don't you think the advertisement for gelatin has amazing images?)

    Marija

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    1. So very true!!! I really got to experience that first hand when I was living in Ireland back when Tony and I were first married. It was so fascinating to see the beloved foods there that we didn't have - or didn't have the same types of - and likewise those North American standards that were unheard on the lush soil of Ireland.

      Thank you for sharing with me about pihtije. Historically, there have been some dishes akin to that - such as "head cheese" and potted meats in North America, too, though a lot of them had roots in European cuisines, naturally.

      Perhaps if you tried something like the poke cake recipes, where Jell-O isn't the main texture, they'd open to giving this fun dessert ingredient a spin.

      Tons of hugs & happy mid-October wishes,
      ♥ Jessica

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  17. I had no idea it was sold in powdered form - being a Brit, I'm used to jelly cubes.

    Using it in savoury dishes... no. I'm not averse to a jellied texture, it's the sweet fruit flavour in a savoury dish that I can't get my head round. I'd be more inclined to use plain gelatine (sheet or powder) and mix it with a stock cube if I wanted savoury jelly.

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    1. Same here - gelatine + savoury is rarely a combo I can personally get my taste buds behind, though, that said, I've warmed to it with tomato based dishes in recent years.

      If you'd ever like to try a box or two of powdered jelly, let me know and I'll happy wing some across the pond to you, dear Mim.

      Big hugs & happy mid-October wishes,
      ♥ Jessica

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  18. Wow, loved this post Jessica. I didn't know all those facts about Jell-O! My favorite is Cherry!! :))

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    1. Yum! I adore Cherry Jell-O as well! Some of my other faves are raspberry, strawberry, lime and watermelon. There used to be a melon one, too, that was just fabulous, but I haven't seen it for a while. I think it's been discontinued. It's always fun to see what new flavours they come up with next though.

      Tons of hugs!
      ♥ Jessica

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  19. You're right, this jelly is not present in every country. In Italy I've never seen this brand, I do not recall a brand of jelly so famous in my country. The funny thing is that my village is called Gello, a name very similar to Jell-o! ehehehhe
    They really like this series of old ads, they are lovely and inspire creativity!
    The jelly is not present in our traditional cuisine, on holidays often serve "Russian salad", vegetables in vinegar or oil, or mustard (I love the mustard for the large boiled, candied vegetables are very spicy) .. . well, now I'm hungry even if I have to go to sleep!
    Thanks Jessica for these posts so pleasant!

    kisses

    serena

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    1. Indeed, Tony didn't grow up with it, though he said he did have a few somewhat jellied desserts before. If you'd ever like to try this North American staple, please don't hesitate to let me know. I'd be happy to send you some, if you can legally import such foods into Italy, dear gal.

      Big hugs & many thanks for your lovely comment,
      ♥ Jessica

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    2. Oh! It would be great, I'd like to share a bit 'of tradition with you!
      Here in Italy we have fruit tarts with a little 'jelly, are very good, but other than these your specialty!

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    3. Those sound delicious! We have similar tarts here, with strawberry being the most common. They're a classic springtime dish - and soooo tasty! :)

      Big hugs,
      ♥ Jessica

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  20. No need to tell you just how much I love this fascinating post (I now have multiple jell-o jingles running through my head)! I had no idea that Jack Benny did radio ads for them in the 30's! I also have to agree with you that the floating jell-o mold ad seems a bit odd considering the wide rage of wonderful ads they've done over the years. Happy day before Canadian Thanksgiving!

    (Thanks for the shout out, by the way :) )

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    1. Yay!!! Huge thanks again for your encouragement and help in writing this fun vintage Jell-O post. It wouldn't have been the same without you, my very dear friend.

      Thank you! Very happy Columbus Day wishes to you!

      Huge hugs,
      ♥ Jessica

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  21. Super cute post!!
    As a kid I LOVED jello. But it's weird, because as an adult I can't remember the last time I had it... Although I have to admit that that last Christmas poke cake recipe has me intrigued! That, I may have to try!!!

    Happy Thanksgiving, love!!
    Xoxo

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    1. Isn't it beautiful? I think it's the sort of dish that even non-Jell-O fans could get behind. You can make a fun Halloween version with orange and lime or orange and grape (or even blue raspberry) versions as well.

      Big hugs & happy Columbus Day wishes,
      ♥ Jessica

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  22. Amazing post, Jess. No doubt you have put a lot of work into it. We don't have Jell-O in Denmark, so I have never tasted it, but in generel I don't like jelly desserts and especially not when there are vegetables in the jelly. Ough! But I truly enjoyed all the vintage ads, which you know I am a huge fan of. XOXO :)

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    1. Hi lovely Sanne, thank you for your great comment. I get that. Tony didn't really grow up with them in Italy either and though he's warmed to Jell-O a lot over the years, I wouldn't say it's one of his all-time favourite desserts either. If you'd ever like to try out some North American style dishes, let me know and I'd be happy to mail you a few boxes.

      Oodles of hugs & happy Monday wishes!
      ♥ Jessica

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  23. This is such a superbly researched and informative post and I learnt loads. I really liked seeing all the different uses, though some of the dishes I don't fancy so much! We just have jelly cubes over here and you don't see it on offer as a desert very much except as a layer in a trifle. Loved all the marvellous old adverts too!

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    1. Jell-O has had some of the best ads ever over the decades and it was hard to cap the selection at what I did - I could have kept going for ages more.

      I'm delighted to know that you enjoyed this post. If you'd ever like to give Jell-O powder a try, drop me a line and I'll happily send a few boxes your way, my sweet friend.

      Oodles of hugs,
      ♥ Jessica

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    2. I bet it was hard to decide which images to use. Thanks for the Jell-O offer, that is very lovely of you. We should do a food swap if there is something from England that you would like to try?!

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    3. That's a really cool idea!!! Hmm, it's hard to say. My diet is extremely limited due to the fact that I have to eat for/around many of my medical conditions (conservatively, I can't safely eat about 95% off all foods and beverages), but I will give it some in-depth thought and let you know if there's anything that might work well for me from the UK, that we don't have (or can't easily get) here. Of course I'm more than happy to send some Canadian treats your way even if there's nothing I can come up with from the UK.

      Many thanks again & have a wonderful week!
      ♥ Jessica

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  24. Great Ads - but this time I pass. No, thanks, no Jello for me!

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    1. I get that, Jell-O isn't for everyone. Even here in North America, I've met folks who didn't like it at all. We each have different tastes and regardless of if this classic desserts gets our taste buds jazzed up or not, as you said, the ads are great and well worth celebrating (one could call them, then, a feast for the eyes! :)).

      Big hugs & happy mid-October wishes,
      ♥ Jessica

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